Baba Ganoujh Eggplant Salad with Tehina
Elevate your appetizer game with this smoky, creamy Baba Ganoujh Eggplant Salad with Tehina. Made by roasting eggplants until irresistibly tender and blending their silky flesh with rich tahini, zesty lemon juice, garlic, and a hint of cumin, this dip boasts layers of bold Mediterranean flavors. Top it with a drizzle of extra virgin olive oil, fresh parsley, or jewel-toned pomegranate seeds for a vibrant garnish. Perfect as a starter with warm pita bread or crisp veggies, or as a side dish to a Middle Eastern-inspired meal, this wholesome recipe is not only easy to prepare but also bursting with natural, plant-based goodness. Ready in just 45 minutes, it's a must-try for eggplant lovers and tahini enthusiasts alike! Keywords: Baba Ganoujh, eggplant salad, tahini recipe, Middle Eastern dip, roasted eggplant recipe.
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Recipe Information
Ingredients
- 2 large Eggplants
- 0.333 cup Tehina (tahini paste)
- 2 medium Garlic cloves
- 3 tablespoons Lemon juice
- 2 tablespoons Extra virgin olive oil
- 0.5 teaspoon Ground cumin
- 1 teaspoon Salt
- 2 tablespoons Parsley (optional, for garnish)
- 2 tablespoons Pomegranate seeds (optional, for garnish)
Instructions
Preheat your oven or grill to 400°F (200°C).
Wash the eggplants and use a fork to poke several holes in their skin to allow steam to escape during cooking.
Place the eggplants directly on the oven rack or grill. Roast for 30 minutes, turning occasionally, until the skin is charred and the flesh is soft and collapsing.
Remove the eggplants from the heat and allow them to cool slightly until they can be handled. Peel off the charred skin and discard. Place the soft flesh into a mixing bowl.
Mash the eggplant flesh with a fork until slightly chunky, or use a food processor for a smoother texture.
Mince the garlic cloves finely and add them to the bowl with the eggplant.
Add tehina, lemon juice, olive oil, cumin, and salt to the bowl. Stir well until all the ingredients are fully combined and the mixture is creamy.
Taste and adjust seasoning, adding more salt, lemon juice, or tehina as desired.
Transfer the baba ganoujh to a serving bowl. Drizzle extra olive oil on top and garnish with chopped parsley and pomegranate seeds, if desired.
Serve with warm pita bread, fresh vegetables, or use as a side dish to complement a larger meal.
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.4 g | 39% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 26 mg | 1% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 32.0 g | ||
| Protein | 10.0 g | 20% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 2232 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
