Baba Ghanoush with Pita Bread


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Ingrédients pour 10 portions
  • For the Baba Ghanoush
  • 125 g QimiQ Base crème, non réfrigéré
  • 700 g Aubergine
  • 75 g Tahini [Pâte de sésame]
  • 35 g Ail
  • 85 ml Jus d’un citron
  • 25 g Huile d’olive extra vergine
  • 6 g Cumin, moulues
  • Sel
  • Poivre
  • 25 g Persil, coupé
  • 100 g Olives Kalamata
  • For the pita bread
  • 25 g QimiQ Base crème,
  • 7 g Levure chimique
  • 330 ml Eau, tiède
  • 5 g Sucre cristallisé
  • 420 g Farine tout usage
  • Sel
Préparation
1.
For the Baba Ghanoush: wash and split the eggplant (approx. 2 ea.). Prick the skin with a fork and briefly grill each side on an open flame grill.
2.
Bake in a preheated oven at 180°C until tender. Remove and discard the skin and set aside.
3.
Place the QimiQ Classic, tahini paste, garlic, lemon juice and most of the olive oil, along with the cumin and salt and pepper to taste into a food processor and blend until smooth.
4.
Add the eggplant and some of the parsley and pulse until mixed but not pureed.
5.
Place into a serving dish, garnish with the olives and some chopped parsley. Drizzle with extra virgin olive oil.
6.
For the pita bread: dissolve the yeast in lukewarm water. Add the sugar and QimiQ Classic and mix well.
7.
Add the flour and salt and knead to a smooth dough.
8.
Divide the dough into pieces, place on a floured surface and allow to proof for 30 minutes.
9.
Roll out each piece of dough with a rolling pin into a thin circle.
10.
Bake in a preheated oven at 250° C for approx. 4 minutes until the bread puffs up.
11.
Serve warm with the Baba Ghanoush.

Valeur nutritive par recette

calorific value 12267 kJ
Calories 2918 kcal
Proéines 53 g
Glucides 301 g
Lipides 27 g
Cholestérol 1 g

Valeur nutritive par 100g

calorific value 2949 kJ
Calories 702 kcal
Proéines 13 g
Glucides 73 g
Lipides 7 g
Cholestérol 1 g