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"Baba Ghanoush"

3 Reviews
100% would make this recipe again

A Middle Eastern puree of aubergine, «tahini» (sesame seed paste), olive oil, lemon juice, and garlic.

«Al-badindgian» was the term used in Persia for «aubergine». It was the Arabs who introduced it into Italy and Europe in the 15th century. The bitter taste of the first varieties was thought to cause «craziness», hence the aubergine was grown initially only for its flowers.

Preparation : 15 min Cooking : 1 h
230 calories/serving
  • Can be done in advance
  • Can be frozen
  • Very easy
  • Gluten Free
  • Lactose Free
  • Halal
  • Kosher
  • Vegetarian
  • Kid-friendly
  • Artery-healthy
  • Heart-healthy

Ingredients

1 aubergines / eggplants, large size 460 g
aluminum foil, to wrap the aubergine
2 tbsp Tahini paste 35 g
2 tbsp lemon juice, freshly squeezed 3/4 lemon
1 clove garlic
2 tsp extra virgin olive oil 10 mL
4 corn tortillas 180 g
2 carrots 200 g
2 stalks celery 140 g
4 radishes 60 g
salt [optional]
2 tbsp Italian parsley, fresh [optional] 10 g
2 tsp pine nuts [optional] 5 g
1 tsp paprika [optional] 3 g

Before you start

The aubergines can be cooked either in the oven or using an outdoor grill.

Method

  1. Preheat the oven to 175ºC/350ºF.
  2. Poke each aubergine with a fork in a couple places, wrap in foil, and bake for about one hour or until it is thoroughly soft inside and charred on the outside. Alternatively, the aubergines may be cooked on the coals of a barbecue.
  3. Leave the aubergines to cool for about 10 min or longer. Peel off the skin, reserving the juices. Chop the aubergine flesh, then mash it thoroughly either with a fork for a textured result or in a food processor for a smooth purée.
  4. In a separate bowl, combine the tahini, lemon juice, and crushed garlic. Mix well. Stir in the aubergine purée and reserved juices. Blend thoroughly. Add salt to taste. If the mixture becomes too thick, add some more lemon juice or water. If instead it is too thin, add some more tahini. Spoon the mixture into a serving bowl.
  5. Drizzle with extra virgin olive oil and garnish with chopped parsley. A few pine nuts and paprika may be added for decoration. Serve cold or at room temperature with the tortillas and vegetables.

Remarks

Keep up to 5 days, covered, in the refrigerator or up to 3 months in the freezer.

Nutrition Facts Table

per 1 Serving (240g)

Amount

% Daily Value

Calories

230

Fat

9 g

14 %

Saturated 1.2 g
+ Trans 0 g

6 %

Cholesterol

0 mg

Sodium

70 mg

3 %

Carbohydrate

35 g

12 %

Fibre

8 g

34 %

Sugars

5 g

Protein

6 g

Vitamin A

62 %

Vitamin C

23 %

Calcium

12 %

Iron

14 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 3 servings
Grain Products : 1 ¾ servings
Milk and Alternatives : 0 serving
Meat and Alternatives : ¼ serving

Claims

This recipe is :
Free  :
Added Sugar, Cholesterol, Trans Fat
Low  :
Saturated Fat, Sodium
Source of  :
Calcium, Iron, Pantothenic Acid, Vitamin B2, Vitamin C, Vitamin E
Good source of  :
Copper, Niacin, Phosphorus, Vitamin B1, Vitamin B6, Zinc
Excellent source of  :
Fibre, Folacin, Magnesium, Manganese, Potassium, Vitamin A, Vitamin K
Diet-related health claims  :
Artery-healthy, Heart-healthy

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Fruits 0
Vegetables 1
Fats 1 ½

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Members' Reviews

3 Reviews (3 with rating only ) 100% would make this recipe again