Baba Ghanoush

Name: Baba Ghanoush
Yield: 4
Cuisine: Oriente Medio
Ingredients: 2 cloves Garlic; 1 Lemon; 3 tablespoons Extra Virgin Olive Oil; 2 tablespoons Parsley; 2 tablespoons Greek Yogurt; 1 leaf Mint; 4 Aubergine; 1 pinch Cayenne Pepper; 2 teaspoons Kosher Salt; 3 tablespoons Tahini

Fácil

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 4 (estimated)

Nutrition facts

Protein9 %7 g
Carbs41 %31 g
Fat50 %17 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	278 kcal	56 kcal
Protein	7 g	1.4 g
Carbs	31 g	6.2 g
Fat	17 g	3.4 g

One serving is about 500 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty25/100
Recipe completeness45/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Middle Eastern

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Side - Syrian

Ingredients

2 cloves Garlic
1 Lemon
3 tablespoons Extra Virgin Olive Oil
2 tablespoons Parsley
2 tablespoons Greek Yogurt
1 leaf Mint
4 Aubergine (large)
1 pinch Cayenne Pepper
2 teaspoons Kosher Salt
3 tablespoons Tahini

Instructions

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Prick the surface of the skin of eggplants several times with the tip of a knife.
Place eggplants directly on grill. Turn frequently with tongs while skin chars. Cook until eggplants have collapsed and are very soft, 25 to 30 minutes. Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes.
When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl. Drain 5 or 10 minutes.
Transfer eggplant to mixing bowl. Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes. Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Stir in yogurt.
Cover bowl with plastic wrap and refrigerate until completely chilled. Stir in mint and parsley, and taste to adjust seasonings before serving.