Baba ganoush with vegetable topping

Baba ganoush with vegetable topping

Total: 1 hr 10 Min. | Active: 30 Min.
vegan, lactose-free, gluten-free, healthy and balanced, Low Carb
Nutritional value / person: 209 kcal
, Fat: 15 g
, Carbohydrate: 10 g
, Protein: 5 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Barbecue (charcoal, gas, electric barbecue)

2 aubergines, pierced with a knife

Baba ganoush

2 tbsp lemon juice
2 tbsp olive oil
1 ½ tbsp tahini (sesame paste)
1 garlic clove
½ tsp cumin, roasted
½ tsp salt
a little pepper

To serve

1 cucumber, quartered, thinly sliced
2 vine-ripened tomatoes, cut into cubes
½ bunch peppermint, leaves torn off
1 tbsp pine nuts, roasted
2 tbsp olive oil
¼ tsp sea salt
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How it's done

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Barbecue (charcoal, gas, electric barbecue)

With the lid down, grill the aubergines over/on a medium heat (approx. 200°C) for approx. 40 mins. all over, turning occasionally.

Baba ganoush

Cut the aubergines in half lengthwise, scrape the aubergine flesh out of the skins using a spoon. Place the aubergine flesh in a measuring cup. Add the lemon juice to the aubergines along with all the other ingredients up to and including the pepper, roughly puree.

To serve

Mix the cucumber with all the ingredients up to and including the oil. Serve the baba ganoush in a deep dish, top with the salad and season with salt.

Good to know
Serve with: Flatbread or pita bread.

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