| Type | Per person |
|---|---|
| Energy | 130 kcal |
| Fat | 7 gr |
| of which saturated | 1 gr |
| Carbohydrates | 12 gr |
| of which sugars | 3 gr |
| Fibres | 4 gr |
| Protein | 4 gr |
| Salt | 0.2 gr |
Baba Ganoush
Lunch
Snack
Starter
6 persons
20 - 30 min
With seasonal products
95gr vegetables p.p.
Ingredients
6 persons
| 1 aubergine |
| 1 clove of minced garlic |
| 1 1/2 tbsp lemon juice |
| 20 ml tahini with no added salt |
| 25 ml extra virgin olive oil |
| 1 tbsp chopped parsley |
| 1 tbsp chopped mint |
| 12 slices whole-wheat baguette |
| 2 tomatoes (washed and sliced) |
Preparation
1. Roast the aubergine on a gas burner with medium heat. Cook and turn the aubergine frequently until they are soft inside and well seared. Wrap in aluminium foil and let rest for 15 minutes.
2. Remove the skin from the aubergine and set the flesh aside in a bowl. Put the flesh in a salad spinner and spin slowly until all the moisture has come out of the aubergine.
3. Chop the drained aubergine with a knife or mash with a fork. Make sure it retains some texture.
4. Place in a bowl and add garlic and lemon juice. Mix and add the tahini. Then pour in the olive oil in a small stream, stirring constantly. The mixture is now light in colour and creamy.
5. Add the chopped herbs and more lemon juice if needed. Put the mixture in a bowl and drizzle with olive oil. Serve at room temperature with slices of (toasted) baguette and tomato slices.
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