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Recipe by
Babaganoush is a Middle Eastern side dish made from roasted eggplants seasoned with lemon, garlic, and spices. It is a very tasty and creamy dish, ideal to serve as a side or snack.
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Step 1 of 12: Wash and dry the eggplant.
Step 2 of 12: Prick it with a fork in three or four places.
Step 3 of 12: Place it in the oven and roast for about 15 minutes, turning it occasionally.
Step 4 of 12: Remove from the oven and let it cool.
Step 5 of 12: Peel it and dry off any excess moisture.
Step 6 of 12: Mash it into a pulp.
Step 7 of 12: Mix the lemon juice, garlic, and salt.
| Average values | Per serving40 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 900 kJ215 kcal | 2,263 kJ541 kcal |
| Fat | 23.5 g | 59.11 g |
| of which saturated fatty acids | 3.14 g | 7.91 g |
| Carbohydrates | 1.29 g | 3.25 g |
| of which sugars | 0.63 g | 1.58 g |
| Fibre | 0.12 g | 0.31 g |
| Protein | 0.12 g | 0.3 g |
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 8 of 12: Pour over the eggplant puree.
Step 9 of 12: Add the sesame oil and mix well.
Step 10 of 12: Adjust salt and lemon juice to taste.
Step 11 of 12: Place on a serving dish, drizzle with olive oil and sprinkle with paprika.
Step 12 of 12: Serve with pita bread or pieces of flatbread.
In gray: not detectedDetected
In summary: Allergens detected: Sesame
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
