Baba ganoush

Roasted eggplant mashed with tahini, lemon, garlic and olive oil.

Number of servings

4

Nutrients

For entire dish

Calories

316 kcal

Protein

6.7 g

Carbohydrates

19.9 g

Fat

25.9 g

Fiber

8.8 g

Per serving

Calories

79 kcal

Protein

1.7 g

Carbohydrates

5 g

Fat

6.5 g

Fiber

2.2 g

Vitamins

For entire dish

Some micronutrient totals include only ingredients with a recorded value.

C

12.3 mg

E

1.7 mg

K

14.2 mcg

B9

1.3 mcg

Fe

2.3 mg

Ca

106.5 mg

Mg

23.8 mg

Ingredients

• Eggplant — 200 g
• Tahini — 25 g
• Lemon — 12 g
• Garlic — 5 g
• Olive oil — 12 g
• Table salt — 1 g

Cooking instructions

1. Preheat the oven to 200°C.
2. Pierce the eggplant several times with a fork.
3. Mince the garlic and squeeze the lemon.
4. Roast the eggplant on a tray for 30 minutes until the flesh is soft.
5. Scoop out the flesh and mash it with tahini, garlic, lemon juice and salt.
6. Drizzle with olive oil and serve warm or at room temperature.