Lazy Baba Ganoush by @fitgreenmind

55 min
Medium

1 serving

🍆

1 medium eggplant

Eggplant

🥄

15 ml

Tahini

🍋

5 ml

Lemon

🧂

0.75 g

Salt

⬜

100 g

Tofu

🍅

5 ml

Tomato Paste

🥢

5 ml

Soy Sauce

🍯

5 ml

Agave

🧂

Salt

🫒

5 ml

Oil

🌿

4 g

Cilantro

🍞

Bread

Preparation Steps

  1. Step 1/11

    Preheat the oven to 200°C (400°F). Pierce the eggplant all over with a fork.

    eggplant
    🍴fork

  2. Step 2/11

    Bake the pierced eggplant for 20 to 25 minutes, until it is very soft and collapsed.

    eggplant

  3. Step 3/11

    Cut the cooked eggplant open lengthwise. Scoop the soft flesh into a mixing bowl.

    eggplant
    🔪knife
    🪵cutting board
    🥄spoon
    🥣mixing bowl

  4. Step 4/11

    Add 1 tablespoon tahini and 1 teaspoon lemon juice to the eggplant flesh.

    tahini
    lemon juice
    🥄measuring spoons
    🥣mixing bowl

  5. Step 5/11

    Season the eggplant mixture with salt. Mash with a fork until it becomes a smooth paste.

    salt
    eggplant
    🍴fork
    🥣mixing bowl

  6. Step 6/11

    Heat 1 teaspoon cooking oil in a frying pan over medium heat. Crumble 100 g firm tofu into the pan.

    cooking oil
    firm tofu
    🍳frying pan
    🥄spatula
    🥄measuring spoons

  7. Step 7/11

    Fry the tofu crumbles, stirring regularly, until lightly golden.

    firm tofu
    🍳frying pan
    🥄spatula

  8. Step 8/11

    Add 1 teaspoon tomato paste and 1 teaspoon soy sauce to the tofu.

    tomato paste
    soy sauce
    firm tofu
    🍳frying pan
    🥄spatula
    🥄measuring spoons

  9. Step 9/11

    Add 1 teaspoon agave syrup and salt to taste. Stir-fry the tofu mixture for 5 minutes.

    agave syrup
    salt
    firm tofu
    🍳frying pan
    🥄spatula
    🥄measuring spoons

  10. Step 10/11

    Spread the mashed eggplant on a serving plate. Spoon the tofu crumbles over the top.

    eggplant
    firm tofu
    🥄spoon

  11. Step 11/11

    Garnish with 1 tablespoon fresh cilantro. Serve with 1 piece of flatbread.

    fresh cilantro
    flatbread
    🥄spoon

Composition

Ingredients

Types

Vegetables, Seeds, Condiments, Seasonings, Soy

Ingredients

Eggplant, Tahini, Lemon, Salt, Tofu, Tomato paste, Soy sauce, Agave, Oil, Cilantro, Bread

Allergens

Sesame, Soy, Gluten

Dietetics

Dietary regimen

Vegan, Vegetarian, Dairy-Free, Egg-Free, Plant-Based

Calories

520 kcal

Macro nutrients

Protein: 22g, Carbohydrates: 58g, Fat: 25g, Fiber: 14g, Sugar: 15g

Nutritional Information

Minerals

Calcium: 230mg, Iron: 6mg, Potassium: 1050mg, Magnesium: 110mg, Sodium: 1050mg

Vitamins

Vitamin C: 16mg, Vitamin K: 18mcg, Folate: 80mcg, Vitamin B6: 0.5mg

Preparation

Time Information

Preparation

30 minutes

Cooking

25 minutes

Overall

55 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

fork, knife, cutting board, mixing bowl, spoon, frying pan, spatula, measuring spoons

Appliances

oven

Type

Type

Type Of Dish

Main Course, Dip, Spread

Occasions

Lunch, Dinner, Snack

Origin

Source

Platform

instagram

Original Creator

@fitgreenmind

Origin

Cuisine

Middle Eastern, Mediterranean

Geographic

to inform

Various

Aspect

Texture

Creamy, Smooth, Tender, Crumbly

Flavors

Smoky, Tangy, Savory, Umami, Sweet, Nutty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave tofu topping out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool promptly before refrigerating,Store flatbread separately), freezer : 2 months (Freeze the eggplant and tofu separately in airtight containers,Add fresh cilantro after reheating)