Recipes

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Baba ganouj dip (Aubergine dip)

Nutritional values (per serving)
Calories 113 kcal
Fat9 g
Sodium 60.0 mg
Carbohydrates5 g
Protein 3 g
Phosphorus 101 mg
Potassium269 mg
Ingredients (4 Serves )
  • 1 aubergine
  • 3 tsp. of lemon juice
  • 2 tbs. of tahini
  • 2 garlic cloves
  • 15 g parsley
  • 2 tbs. of spring onions
  • Sea salt
  • pepper
  • olive oil
CKD Stage : HDeasy
Nutrition Tips

This dish is very well-known in countries of Levantine origin, so there are many variations in how it is prepared. One of these variations from Israel uses mayonnaise instead of tahini.

Directions

Cut the aubergines in half. Brush the halves with olive oil and bake at 200° C for approx. 45 min until they are smooth. 

In the meantime, cut garlic, parsley and spring onions.

Peel the cooled aubergines and puree the paste with lemon juice, tahini, garlic, parsley and spring onions. Add salt and pepper to taste.

Drizzle olive oil on top before serving.

Nutrition Tips

This dish is very well-known in countries of Levantine origin, so there are many variations in how it is prepared. One of these variations from Israel uses mayonnaise instead of tahini.

Origin: Middle East
 
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