Classic baba ganoush
Smoky Lebanese eggplant dip — char the eggplant, blend with tahini and lemon. Lower in calories than hummus, deeper flavor.
⏱ 50min✂ 10förb.👤 4port.🧊 4dkyl160kcal4 gP14 gC12 gF
VeganskVegetarianHalalKoscherMedelhavskost📦 Meal prep
Mikro per portion
% av vuxnas dagliga referensintag (FDA/EFSA)
- Järnrecipes_catalog.micros.rda_template
- Kalciumrecipes_catalog.micros.rda_template
- B12recipes_catalog.micros.rda_template
- Omega-3recipes_catalog.micros.rda_template
- Zinkrecipes_catalog.micros.rda_template
Detta recept har försumbart B12. Veganer bör supplera B12 separat (det enda näringsämne som växter inte tillförlitligt levererar).
Ingredienser
- •2 pieces eggplants (medium)
- •3 tbsp tahini
- •2 tbsp citronsaft
- •2 cloves vitlök
- •2 tbsp extra-virgin olive oil
- •0.5 tsp ground cumin
- •0.5 tsp rökt paprika
- •0.5 tsp salt
- •2 tbsp fresh parsley
Steg
- 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.
Översättning pågår — engelsk version visas.