Babaganoush
Elevate your appetizer game with this irresistibly smoky and creamy Babaganoush recipe! Made from tender roasted eggplants, blended with rich tahini, zesty lemon juice, garlic, and a hint of ground cumin, this Middle Eastern dip is bursting with bold and savory flavors that are perfect for any occasion. The eggplants are roasted to perfection, creating a beautifully charred and smoky profile, while a garnish of paprika, chopped parsley, and jewel-toned pomegranate seeds adds a vibrant finishing touch. Serve your homemade Babaganoush alongside warm pita bread, crunchy vegetables, or crispy chips for an elegant and crowd-pleasing starter. Ready in just over an hour, this vegan-friendly dish is perfect for impressing guests or enjoying as a wholesome snack.
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Recipe Information
Ingredients
- 2 large Eggplants
- 1 tablespoon Olive oil
- 3 tablespoons Tahini
- 2 large Garlic cloves
- 2 tablespoons Lemon juice
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 2 tablespoons Chopped parsley
- 1 tablespoon Pomegranate seeds
Instructions
Preheat your oven to 400°F (200°C).
Poke several holes in each eggplant with a fork or knife for ventilation, and place them on a baking sheet lined with parchment paper.
Drizzle the eggplants with olive oil and roast in the oven for about 40-45 minutes, or until the eggplants are completely softened and the skin is charred.
Allow the roasted eggplants to cool until they are comfortable to handle, then peel off the skins and discard them.
Place the eggplant flesh in a colander or sieve and let it drain for about 5 minutes, gently pushing down with the back of a spoon to remove excess moisture.
In a food processor, combine the drained eggplant, tahini, peeled garlic cloves, lemon juice, salt, and ground cumin. Blend until smooth and creamy.
Taste and adjust seasonings if necessary. Add more salt or lemon juice to suit your taste.
Transfer the babaganoush to a serving bowl and drizzle with a little extra olive oil.
Sprinkle the top with paprika, chopped parsley, and pomegranate seeds.
Serve with warm pita bread, pita chips, or fresh vegetables for dipping.
Nutrition Facts
Calories |
166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.8 g | 14% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 260 mg | 11% | |
| Total Carbohydrate | 15.6 g | 6% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 7.8 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 897 mg | 69% | |
| Iron | 4018.7 mg | 22326% | |
| Potassium | 544 mg | 12% | |
*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.
