Baba Ganoush

This creamy, savoury dip tastes best at the height of summer when aubergines are in season. Though classic baba ganoush is grilled over an open flame for a smoky effect, here we have chosen to oven bake for ease. It’s also easier to scoop out rather than peel off the flesh, leaving you with more time to enjoy out of the kitchen. Aubergines get their characteristic purple colour from the antioxidant anthocyanin, which has been shown to protect against cellular damage.

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Prep time
5 minutes
Cook time
35 minutes
FREEZER FRIENDLY
No
SHELF LIFE
3 days

NUTRITION PER SERVING (Read more)

167kcal
Calories
3g
Protein
15g
Total Fat
4g
Carbs
4g
Fibre
3g
Sugars
70mg
Calcium
5%
 
2mg
Iron
10%
 
49mg
Magnesium
12%
 
85mg
Phosporus
7%
 
380mg
Potassium
8%
 
7mg
Sodium
0%
 
1mg
Zinc
7%
 
0mg
Copper
16%
 
0mg
Vitamin B1
9%
 
0mg
Vitamin B2
2%
 
1mg
Vitamin B3
4%
 
0mg
Vitamin B6
11%
 
38mcg
Vitamin B9
9%
 
24mcg
Vitamin A
3%
 
0mcg
Vitamin B12
0%
 
9mg
Vitamin C
10%
 
0mcg
Vitamin D
0%
 
2mg
Vitamin E
12%
 
36mcg
Vitamin K
30%
 
Calories: 167kcal; Protein: 3g; Total Fat: 15g; Carbs: 4g; Fibre: 4g; Sugars: 3g; Calcium: 70mg (5%); Iron: 2mg (10%); Magnesium: 49mg (12%); Phosporus: 85mg (7%); Potassium: 380mg (8%); Sodium: 7mg (0%); Zinc: 1mg (7%); Copper: 0mg (16%); Vitamin B1: 0mg (9%); Vitamin B2: 0mg (2%); Vitamin B3: 1mg (4%); Vitamin B6: 0mg (11%); Vitamin B9: 38mcg (9%); Vitamin A: 24mcg (3%); Vitamin B12: 0mcg (0%); Vitamin C: 9mg (10%); Vitamin D: 0mcg (0%); Vitamin E: 2mg (12%); Vitamin K: 36mcg (30%)
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Notes

Alternatives:
tahini - sunflower seed paste
parsley - mint, coriander

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