Baba Ghanoush

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(13 ratings made)

Heart-Friendly Recipe (Click for more information)

Heart-friendly Recipe	X
This recipe contains: Fat: No more than 15g Saturated Fat: No more than 5g Cholesterol: No more than 150 mg Sodium: No more than 250 mg Carbohydrates: No more than 80g Total Sugars: No more than 25g total sugars; limit to 35g in desserts

Low-Sodium Recipe (Click for more information)

Low-Sodium Recipe	X
This recipe contains: Sodium: No more than 200 mg

Diabetes-Friendly Recipe (Click for more information)

Diabetes-friendly Recipe	X
This recipe contains: Fat: No more than 15g Saturated Fat: No more than 5g Cholesterol: No more than 300 mg Sodium: No more than 1000 mg Carbohydrates: No more than 50g Total Sugars: No more than 25g total sugars; limit to 35g in desserts

Low-Carb Recipe (Click for more information)

Low-Carb Recipe	X
This recipe contains: Carbohydrates: No more than 45g Total Sugars: No more than 25g total sugars; limit to 35g in desserts

High-Fibre Recipe (Click for more information)

High-Fibre Recipe	X
This recipe contains: Fibre: At least 3g

High-Calcium Recipe (Click for more information)

High-Calcium Recipe	X
This recipe contains: Calcium: At least 50 mg

Quick And Easy Recipe (Click for more information)

Quick and Easy Recipe	X
This recipe requires 30 minutes or less for complete preparation.

Serves: 8 person(s)

Preparation Time: 15 mins
Cooking Time: 0 mins

Inspired by the Middle Eastern dish, this healthy version has less fat but plenty of flavour. Serve with toasted pita bread.

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Ingredients:

1 large eggplant

2 cloves garlic, crushed

1/2 cup reduced-fat plain yoghurt

2 Tbsp tahini or extra yoghurt

1/4 cup flat parsley or coriander, finely chopped

2 Tbsp lemon juice

1/2 tsp ground cumin

Directions:

If you have a gas cooker, roast the eggplant over an open flame, turning frequently until skin is black and flesh soft. Cool and then remove skin by rinsing under running water. Otherwise place whole eggplant into microwave and cook on high for about ten minutes or until soft.

Place eggplant flesh in sieve and allow to drain then blend or mash with remaining ingredients.

Pour into serving dish and decorate with a further sprinkle of ground cumin.

Author:

Jane Barnes

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NUTRITIONAL INFO

Calories
(Per Serving)
68 cals
Kilojoules
285 kJ
Fat
4.0 g
Carbohydrates
6.3 g
Protein
3.0 g
Cholesterol
1.0 mg
Sodium
24 mg
Saturated Fat
0.5 g
Fibre
3.0 g
Calcium
72.0 mg
Total Sugars
2.5 g
Note: A dash indicates no data is available.