Baba Ghanouj with Yogurt

Simge KoçyiğitCozinheiro

Ingredientes

• 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

Passos

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.

   Utensílios necessários:

   Forno

   Bandeja

   20 minutos
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.

   Utensílios necessários:

   Garfo

   Liquidificador

   5 minutos
3. 3

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

   Utensílios necessários:

   Tigela de mistura

   5 minutos
4. 4

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

   2 minutos

Fatos nutricionais

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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