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Lorenza

Lorenza Ávila
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Recipe of Eggplant Dip (Babaganush)
Recipe

Eggplant Dip (Babaganush)

30 min
Easy
4.5
|
59
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A delicious Turkish dip that can be used as an appetizer or snack at a dinner or meal. Accompany it with vegetables or pita bread.
Learn more about Lorenza Ávila

Ingredients

6 servings
  • 1/2 kilo of eggplant 1/2 kilo
  • 2 cloves of garlic
  • 1/4 of Cup of olive oil
  • 1 tablespoon of arabic spice blend
  • 1/2 tablespoon of lemon juice
  • 1 pinch of Salt

    Preparation

    Preheat the oven to 200 degrees Celsius.
    Peel the garlic and cover with aluminum foil. Cover the beets with aluminum foil and place the garlic and aubergines in a baking dish.
    Bake for 45 minutes.
    In a food processor process the garlic and eggplant (without their skin). Add the oil and season with salt and pepper and add the lemon juice.

    PRESENTATION

    Serve in a deep dish and decorate with Arabic spices or chili powder.

    TIPS

    You can add a little chili to the dip so it has a bit of spice.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    26.4
    kcal
    1.3%
    Carbohydrates
    6.3
    g
    2.1%
    Proteins
    1.1
    g
    2.2%
    Lipids
    0.2
    g
    0.4%
    Fiber
    3.4
    g
    6.9%
    Sugar
    2.0
    g
    2.2%
    Cholesterol
    0.0
    mg
    0.0%
    Esha
    Rate this tip
    Ratings (2)
    Gabriela Mañe Ortiz
    03/08/2018 14:09:16
    Deliciosa
    Jesus Piñerua Cedillo
    16/03/2014 11:38:41
    Excelente me gusta Rica con pan pita

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