Ga terug
Email Link
Afdrukken
Afbeelding recept
Equipment
Notities
Voedingswaarde-etiket
–
+
servings
Kleiner
Normaal
Groter
Classic Lebanese Baba Ghanoush
This authentic Lebanese Baba Ghanoush is a smoky, creamy eggplant dip that’s perfect with pita or crackers.
Portions:
4
Preparation Time:
1
uur
uur
Share by E-mail
Share on Facebook
Recept afdrukken
Equipment
baking tray
Fork
Blender or masher
Cutting board
knife
measuring spoons,
mixing bowl
Ingrediënten
▢
1
eggplant
about 1 pound, or 455 g
▢
¼
cup
60 ml lemon juice
▢
¼
cup
64 g tahini
▢
3
tablespoons
12 g fresh parsley or 1 tablespoon (4 g) dried parsley
▢
2
tablespoons
30 g minced garlic
▢
Salt
to taste
▢
Pepper
to taste
▢
Olive oil
for garnish
Instructies
Preheat the oven to 375°F (190°C, gas mark 5).
Prick holes all over the eggplant using a fork.
Place the eggplant directly on the oven rack and roast for 45 minutes until soft.
Remove the eggplant from the oven, place it in a bowl, and cover.
Let it cool for about 15 minutes.
Peel the eggplant, discarding the skin, and place the flesh in a mixing bowl.
Add lemon juice, tahini, parsley, garlic, salt, and pepper to the eggplant.
Mash the mixture until smooth, or blend it in a blender for a creamier texture.
Transfer to a serving dish and drizzle olive oil on top.
Serve with warm pita, crackers, or fresh vegetables.
Notes / Tips / Wine Advice:
Wine Advice:
Pair with a chilled Rosé or a light Pinot Grigio to enhance the smoky and tangy flavors.
Nutritional Information
Calories:
110
kcal
|
Carbohydrates:
10
g
|
Protein:
3
g
|
Fat:
7
g
|
Sugar:
3
g
|
Salt:
0.4
g
--------------------------------------------------------------------------------------------------
Recipe Category
Sauce
/
Snacks
/
Vegetables
Country
Lebanon
Holliday:
Picnic
Diets
Gluten Free
/
Soy Free
/
Vegetarian