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Baba Ghannouj

Sirve: 
6 - 8 servings, 1 12 cups (370g) total
Pieza: 
Sartén Grande con Tapa de 27,9 cm (11 pulg.)
Valora: 

Ingredientes

Descripción de la Receta: 

Baba Ghannouj, pronounced "Ba-ba-ga-noosh", is a popular and tasty Greek dip made from eggplant, which is low in saturated fat, sodium and cholesterol.

1
berenjena grande
1-3
dientes de ajo, picados
60
mililitros
de jugo de limón
taza)
60
gramos
de tahini (pasta de semillas de sésamo)
(4
cucharadas)
6
gramos
de sal
(1
cucharadita)
1
gramo
de pimienta negra
cucharadita)
10
mililitros
de aceite de oliva
(2
cucharaditas)
Preparación : 
  1. Cut top stem off of eggplant and then cut eggplant in half lengthwise. Wash both halves of eggplant and leave very damp.
  2. Place eggplant in skillet skin-side down. Cover and place heat on medium-low. Cook approximately 25 minutes or until eggplant is tender when stabbed with a fork.
  3. Allow to cool. Scoop out the flesh with a large spoon and place into a food processor. Discard skin.
  4. Add remaining ingredients into blender and pulse for about 2 minutes. Can be mashed by hand.
  5. Place in serving bowl, garnish with parsley and serve with toasted pita bread.
Consejos: 
  • Can be made 1-2 days in advance.
  • Can substitute pita bread with flatbread or crackers.
  • Makes a delicious sandwich spread.
Información nutricional por ración
Calorías: 
61
Grasa Total: 
5g
Grasa Saturada: 
1g
Colesterol: 
0mg
Sodio: 
0mg
Carbohidratos: 
3g
Fibra Dietética: 
1g
Azúcar: 
0g
Proteína: 
1g

Preparación

Consejos

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