Baba Ghanouj with Yogurt

Simge KoçyiğitCuisinier

Ingrédients

• 2 large eggplants
  2 pieces
• 1/2 cup of non-fat yogurt
  0.5 cup
• 1 clove of crushed garlic
  1 clove
• 1/4 teaspoon cumin
  0.3 teaspoon
• A little chili
  0
• 1 1/2 tablespoons of olive oil
  1.5 tablespoon
• Salt and pepper
  0
• Pomegranate for garnish
  0
• Sumac for garnish
  0

Mesures

1. 1

   Cut the eggplants in half and sprinkle with half a tablespoon of olive oil, salt, black pepper, garlic, and a pinch of cumin, then cover with aluminum foil and place in a tray and bake in the oven for about 20 minutes until cooked.

   Matériel requis:

   Four

   Plateau

   20 minutes
2. 2

   Using a fork, scoop out the contents of the eggplant and blend slightly in the blender, adding a little cumin, salt, black pepper, and garlic.

   Matériel requis:

   Fourchette

   Blender

   5 minutes
3. 3

   Finally, add half a cup of yogurt and stir well until the ingredients are combined.

   Matériel requis:

   Bol de mélange

   5 minutes
4. 4

   Place the Baba Ghanouj in a dish and garnish with sumac, pomegranate, or olive oil.

   2 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques