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Ingredientes
- 700 gm aubergines
- 1 clv garlic peeled and crushed
- 1/2 tsp salt
- 2 Tbsp. lemon juice
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. minced fresh flat leaf parsley
- 2 Tbsp. roughly minced black olives hot pitta bread to serve
Direcciones
- Prick the skin of the aubergines with a fork.
- Place in a roasting tin on the fourth set of runners in the roasting oven. Cook for 30 to 40 min till very tender.
- Place the aubergines in a colander and slit lengthwise.
- Let the bitter juices drain out and leave till cold.
- Scoop out the aubergine flesh into a bowl discarding the skins.
- Add in the garlic salt lemon juice extra virgin olive oil and parsley.
- Beat with a fork till almost smooth then add in the minced olives.
- Serve with hot pitta bread.
- Baba Ganoush can be prepared ahead and kept covered in the refrigerator overnight. Baba Ganoush is a tasty mix of garlicky aubergine and olives that appears on almost every greek taverna menu. Serve it with hot pitta bread and a bowl of olives as a light starter.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 4 servings | |
| Calories 157 | |
| Calories from Fat 123 | 78% |
| Total Fat 13.78g | 17% |
| Saturated Fat 1.91g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 294mg | 12% |
| Potassium 343mg | 10% |
| Total Carbs 9.01g | 2% |
| Dietary Fiber 4.9g | 16% |
| Sugars 3.53g | 2% |
| Protein 1.53g | 2% |
