Many times we do not value how lucky we are to live in the Mediterranean and the nutritional heritage that we have obtained from the different cultures that have lived in Spain. Arab cuisine is one of the most exotic in the world and provides quite healthy ideas such as cous cous, falafel or baba ganoush. If you have never heard of this last dish, do not worry, today you will discover how it is prepared and the benefits it brings to the body.
Eggplant: the star ingredient of Baba Ganoush
In many Arab dishes, eggplant is a main ingredient thanks to its wonderful nutritional properties. It is a vegetable with a low caloric content (only 17 calories per 100 grams) and is rich in micronutrients such as potassium, folic acid, fiber, magnesium, iron, phosphorus and calcium.
In addition to the high potassium content, eggplant has a high percentage of water, so it causes a diuretic action in the body and helps the detoxifying function of the kidneys.
Eggplants should be part of your regular diet, as it prevents degenerative, cardiovascular and cancer diseases. Baba Ganoush is a great idea to bring a different touch to your dishes and not make your diet so monotonous. You will realize how easy it is to prepare this aubergine pâté and how little it takes. You can accompany it with whole wheat pita bread or vegetable sticks. You can even use it as a dressing for a salad or as a garnish.
Ingredients
- 1 kilo of eggplants
- 1/4 cup chopped parsley
- 1/4 cup of tahina
- 1/4 cup lemon juice
- 2 tablespoons of extra virgin olive oil
- 1 teaspoon salt
- 2 garlic cloves
- 1 teaspoon of ground cumin
Preparation
Preheat the oven to 200ºC.
With a knife, prick the aubergines and put them on a baking sheet with vegetable paper. Let them bake for about 45 minutes or until soft. Take them out and let them cool down.
Once they have cooled, put the eggplants and other ingredients in a mixer and stir until there is a homogeneous paste.
You can serve the baba ganoush right at the end, with a warm temperature. Although, from my own experience, I recommend that you let it cool in the refrigerator.
It lasts almost a week, if you store it in an airtight container and in the refrigerator.
