87 Kcal per serving
Wash the aubergines, blunt them and prick the skin with a fork.
Place the aubergines on an oven tray and bake at 180°C for 40-60 minutes, or until soft. To speed things up, you can cut the aubergines in half and cook them with the cut side facing the baking tray.
Leave the aubergines to cool, then cut them in half and, using a spoon, hollow out the inside to remove the flesh.
Transfer the aubergine pulp to a blender and add a clove of garlic, a pinch of salt, pepper, mint, parsley, basil, lemon juice, oil and tahina sauce.
Baba Ganush can be eaten with toast or vegetables such as cucumbers or carrots, or as an accompaniment to meat.
Fun Facts: Tahina sauce is a cream made by blending sesame seeds with a teaspoon of oil. If you can’t find it in the supermarket, you can make it at home.
- 600 g aubergines
- A few basil leaves
- 1 sprig of parsley
- A few mint leaves
- Pepper to taste
- Salt to taste
- Untreated lemon juice
- 40 g of tahina
- 1 garlic clove
- 2 tablespoons of extra virgin olive oil
- Carbohydrates: 6.80 g
- Protein: 2.00 g
- Fats: 5.90 g
- Fibres: 3.70 g