Baba Ghannouj Smoked Eggplant Aubergine Puree
Indulge in the smoky, velvety flavors of Baba Ghannouj, a classic Middle Eastern dip made from fire-roasted eggplant (aubergine) blended with creamy tahini, zesty lemon juice, and a touch of garlic. This Smoked Eggplant Puree captures the essence of authentic Mediterranean cuisine, enhanced by the natural char of the eggplant that infuses every bite with a rich, earthy aroma. Ready in under an hour, this no-fuss dish is perfect as a healthy appetizer or a centerpiece for your mezze platter. Garnished with fresh parsley, vibrant pomegranate seeds, and a drizzle of olive oil, this gluten-free and vegan dip pairs beautifully with soft pita bread, crisp vegetables, or hearty grains. Whether you're hosting a gathering or enjoying a quiet meal, this Baba Ghannouj recipe delivers bold flavors with simple ingredients.
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Recipe Information
Ingredients
- 2 pieces eggplants (medium-sized)
- 2 tablespoons tahini (sesame paste)
- 2 pieces garlic cloves (minced)
- 2 tablespoons lemon juice (freshly squeezed)
- 2 tablespoons extra virgin olive oil
- 0.5 teaspoons ground cumin
- 1 teaspoons salt
- 0.5 teaspoons smoked paprika (optional, for garnish)
- 1 tablespoons fresh parsley (chopped, for garnish)
- 2 tablespoons pomegranate seeds (optional, for garnish)
Instructions
1. Preheat your grill or oven. If using a grill, light the coals or preheat a gas grill to medium-high heat. For the oven, set it to 400°F (200°C).
2. Pierce each eggplant a few times with a fork to allow steam to escape, preventing them from bursting while cooking.
3. Place the eggplants directly on the grill grates or on a baking sheet if using an oven. Roast or grill them for about 30-40 minutes, turning occasionally, until the skin is charred and the eggplants are soft and collapsed.
4. Remove the eggplants from the heat and let them cool for 10-15 minutes. Once cool enough to handle, peel off the charred skin. Discard the skin and place the soft flesh into a mixing bowl.
5. Use a fork or a potato masher to mash the eggplant flesh into a coarse puree. Alternatively, for a smoother texture, transfer the flesh to a food processor and pulse a few times.
6. Add the tahini, minced garlic, lemon juice, olive oil, ground cumin, and salt to the eggplant. Mix or process until the ingredients are fully combined and the texture is creamy.
7. Taste the Baba Ghannouj and adjust seasoning as needed, adding more salt, lemon juice, or tahini if desired.
8. Transfer the mixture to a serving dish. Drizzle with a little olive oil on top, sprinkle with smoked paprika, and garnish with chopped parsley and pomegranate seeds if desired.
9. Serve at room temperature with warm pita bread, fresh vegetables, or as part of a mezze platter. Enjoy!
Nutrition Facts
Calories |
408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 16 mg | 1% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 22.0 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1452 mg | 31% | |
*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.
