Baba Ghanouj

Ibrahim Al-HusseiniChef

Ingredients

• Eggplant
  0.5 kilogram
• Tahini
  2 tablespoons
• Crushed Garlic
  2 cloves
• Yogurt
  0.3 cup
• Olive oil
  0
• Salt
  0
• Sumac
  3 tablespoons

Steps

1. 1

   Roast the eggplant in the oven for about half an hour.

   Required Tools:

   Oven

   30 min
2. 2

   Scoop out the white flesh of the eggplant while it's hot using a spoon, and place the flesh in the blender with yogurt, tahini, garlic, and salt.

   Required Tools:

   Spoon

   Blender

   5 min
3. 3

   If you feel the mixture is too thick, you can thin it out with olive oil by adding it gradually while it's in the blender.

   5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Eggplantper 100g

Energy25 kcal

Protein1 g

Total Fat0.2 g

Carbohydrate5.9 g

Dietary Fiber3 g

Total Sugars3.2 g

Tahiniper 100g

Energy595 kcal

Protein17 g

Total Fat53 g

Carbohydrate21 g

Dietary Fiber9 g

Total Sugars0.5 g

Crushed Garlicper 100g

Energy149 kcal

Protein6.36 g

Total Fat0.5 g

Carbohydrate33.06 g

Dietary Fiber2.1 g

Total Sugars1 g

Yogurtper 100g

Energy61 kcal

Protein3.3 g

Total Fat3.5 g

Carbohydrate4 g

Total Sugars4 g

Saturated Fat2.2 g

Cholesterol10 mg

Olive oilper 100g

Energy884 kcal

Total Fat100 g

Saltper 100g

Ash100 g

Sumacper 100g

Energy300 kcal

Protein5 g

Total Fat10 g

Carbohydrate60 g

Dietary Fiber25 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags