Informations supplémentaires
40 min.
|
541 kcal
|
easy
|
|
Printable version
1. Cook the eggplant
Preheat the oven to 425°F. Using a fork, poke holes into the eggplant's skin. Wrap it in aluminum foil and place on a baking sheet. Cook for 20-25 minutes. Once cooked, remove the eggplant's flesh and place it in a bowl.
2. Setup
Chop the garlic and the green onions. Zest the lemon and cut it in half. Slice the bread.
3. Toast the bread
In a pan over medium-high heat, add a drizzle of olive oil. Grill the slices of bread for 2-3 minutes on each side. You can also grill them for 6-8 minutes in the oven.
4. Make the baba ganoush
In a blender, or using an immersion blender, make a purée with the eggplant's flesh, the garlic, the lemon zest and juice, the cumin, the honey, the yogourt and the tahini.
5. Make the spicy oil
Place the chili powder in a small bowl. In a small pan , add 2 2P | 3 3P tbsp. of oil. Heat 1-2 minutes. Pour over the chili powder. Add the sesame seeds and a pinch of salt.
6. Plate your dish
Garnish the baba ganoush with the spicy oil and the green onions. Serve with the bread croutons. Bon appétit!
1unitEggplant(s)
1unitGreek Yogourt 2%
45mlTahini Sauce
1unitHoney
1unitLemon
10gGrilled Sesame Seeds
5gChili Powder
1unitHalf-baguette
1unitGarlic Clove(s)
2.5gCumin Powder
What you need
Aluminium foil, Baking sheet, Immersion blender.
541 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
54g
18%
fat
32g
49%
cholesterol
3mg
1%
fiber
12g
48%
protein
16g
saturated
5g
25%
sodium
319mg
13%
sugar
19g
trans
0g