Mashed eggplant - (Babaganoush)

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0% would make this recipe again

This recipe comes from the book "Cuisiner pour vaincre la douleur et l'inflammation chronique", de Jacqueline Lagacé, Ph.D., Éditions FIDES, 2011

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Ingredients

1 aubergines / eggplants, large size 460 g
1 tbsp lemon juice, freshly squeezed 1/2 lemon
1 tbsp Tahini paste 18 g
3 cloves garlic, minced
1 pinch salt [optional]
ground pepper to taste [optional]
1 tbsp olive oil 15 mL
Italian parsley, fresh, chopped, for garnish
black olives, to garnish [optional]

Method

  1. Preheat the oven to 425°F (215°C). Prick the eggplant with a fork and bake on a baking sheet for 30 to 40 minutes until tender. Cut the eggplant lengthwise and remove the flesh with a spoon (don't use the skin).
  2. Purée the flesh in the blender or food processor, until mashed. Add the lemon juice, tahini, garlic, salt and pepper.
  3. Keep pulsing and add olive oil so that the mixture is creamier.
  4. To serve, place in a shallow dish, make a hollow in the middle with the back of a spoon and pour a little olive oil. Sprinkle with parsley and decorate with an olive.

Nutrition Facts Table

per 1 serving (30 g)

Amount

% Daily Value

Calories

40

Fat

3 g

5 %

Saturated 0.4 g
+ Trans 0 g

2 %

Cholesterol

0 mg

Sodium

0 mg

0 %

Carbohydrate

2 g

1 %

Fibre

1 g

4 %

Sugars

1 g

Net Carbs

1 g

Protein

1 g

Vitamin A

0 %

Vitamin C

3 %

Calcium

1 %

Iron

2 %
More info

Claims

This recipe is :
Source of  :
Manganese
Low  :
Saturated Fat
Free  :
Added Sugar, Cholesterol, Sodium, Trans Fat
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DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 0
Fats ½
More info
Check out our Meal Plans for Type 2 Diabetes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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