Fillings

Baba Ganoush

Ingredients

g
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Eggplant
g€/kg
Tahini
g€/kg
Lemon juice
g€/kg
Fresh garlic
g€/kg
Olive oil
g€/kg
Fine salt
g€/kg
Ground cumin
g€/kg

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Preparation steps

  1. 1

    Prick the eggplants with a fork.

  2. 2

    Roast them whole in the oven 40 min at 220°C or over an open flame.

  3. 3

    The skin should be charred, the flesh meltingly soft.

  4. 4

    Cut in half, scoop out the flesh with a spoon. Drain 10 min.

  5. 5

    Mash the flesh with a fork (coarse texture).

  6. 6

    Add tahini, lemon, chopped garlic, cumin, salt.

  7. 7

    Mix, plate on a dish, hollow out a well.

  8. 8

    Pour in olive oil, dust with paprika. Serve warm or cold.

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Nutritional values

Per 100g

Calories
108.3 kcal
Protein
2.3 g
Carbs
5.1 g
Sugars
2.1 g
Fat
8.7 g
Saturated fat
1.2 g
Fiber
3.2 g
Salt
0.7 g

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