Classic baba ganoush

Name: Classic baba ganoush
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 pieces eggplants (medium); 3 tbsp tahini; 2 tbsp succo di limone; 2 cloves aglio; 2 tbsp extra-virgin olive oil; 0.5 tsp ground cumin; 0.5 tsp paprika affumicata; 0.5 tsp sale; 2 tbsp fresh parsley

Smoky Lebanese eggplant dip — char the eggplant, blend with tahini and lemon. Lower in calories than hummus, deeper flavor.

⏱ 50min✂ 10prep.👤 4porz.🧊 4dfrigo160kcal4 gP14 gC12 gF

VeganoVegetarianoHalalKoshermediterraneo📦 Meal prep

Micro per porzione

% dell'assunzione giornaliera adulto (FDA/EFSA media)

Ferro
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Calcio
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B12
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Omega-3
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Zinco
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Questa ricetta ha B12 trascurabile. I vegani dovrebbero integrare B12 separatamente (l'unico nutriente che le piante non forniscono in modo affidabile).

Ingredienti

•2 pieces eggplants (medium)
•3 tbsp tahini
•2 tbsp succo di limone
•2 cloves aglio
•2 tbsp extra-virgin olive oil
•0.5 tsp ground cumin
•0.5 tsp paprika affumicata
•0.5 tsp sale
•2 tbsp fresh parsley

Passi

1.Char eggplants whole over an open flame or under a hot broiler 30-40 min until skin is black and flesh is collapsed soft.
2.Cool 10 min, peel off the blackened skin, drain in a colander 20 min to remove bitter water.
3.Mash flesh with a fork or pulse briefly in a processor — leave some texture.
4.Stir in tahini, lemon juice, crushed garlic, cumin, salt, half the olive oil.
5.Plate, drizzle remaining olive oil, dust with paprika, scatter parsley.

Traduzione in corso — versione inglese mostrata.