Babaganoush
A tasty dish of Middle Eastern origin.
An aubergine and sesame dip packed with fibre and nutrients.
A Chef Roberto Bassi recipe for SU-EATABLE Life.
Serves four
- 2 aubergines
- Tahini 100 g
- 2 lemons
- 1 tbsp of extra virgin olive oil (10 g)
- Chopped parsley
- Olives
- 1 clove of garlic
- Salt and pepper to taste
- Cumin to taste
- Pita bread
Nutritional information
Per serving: 468 Kcal
Environmental Impact
Per serving:
168 grams CO2 equivalence - carbon footprint
523 litres - water footprint
This recipe’s environmental sustainability level is: High.
To eat sustainably at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.
Method
Wrap the aubergines in foil and cook in a hot oven for around 20 minutes.
Remove the aubergines, cut them in half and scoop out the flesh.
Blend it with the garlic, tahini, cumin and lemon juice.
Add salt and pepper and dress with olives, chopped parsley and a drizzle of olive oil. Serve with pita bread and croutons.
The Chef’s Advice
Add a few mint leaves for freshness. This recipe is a traditional Lebanese dish, but it is commonly eaten in neighbouring countries, too.
Nutritional Advice
This recipe's ingredients are all plant based and is thus suitable for vegetarians and vegans.
Environmental Advice
Choose seasonal ingredients, local or traditional varieties.
Fruits and veggies have a low environmental footprint, especially when grown in season. Eating fresh, seasonal produce means that what we’re eating will have been grown in a way that works with the weather and doesn’t require lots of energy to grow or store and is lovely and fresh.
