Dead Sea Babaganoush
Experience the smoky, creamy allure of "Dead Sea Babaganoush," a Middle Eastern-inspired dip that elevates classic flavors with a modern twist. Made with fire-roasted eggplants, velvety tahini, zesty lemon juice, and a hint of smoked paprika, this savory dish achieves the perfect balance of earthy and tangy notes. Fragrant cumin and fresh parsley lend a vibrant depth, while optional pomegranate seeds add a pop of color and sweetness. Ideal as a crowd-pleasing appetizer or a healthy snack, this inimitable recipe pairs beautifully with warm pita bread, crunchy veggie sticks, or crispy pita chips. Ready in just 40 minutes, "Dead Sea Babaganoush" is the ultimate dip for those who crave bold, wholesome flavors straight from the Mediterranean kitchen.
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Recipe Information
Ingredients
- 2 large eggplants
- 3 tablespoons tahini
- 2 tablespoons lemon juice
- 2 large garlic cloves
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons pomegranate seeds (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
Wash the eggplants and pierce them a few times with a fork to prevent them from bursting while roasting.
Place the eggplants on the prepared baking sheet and roast in the oven for 25-30 minutes, turning them halfway through, until they are soft and the skin is charred.
Remove the eggplants from the oven and allow them to cool for about 10 minutes. This will make them easier to handle.
Once cooled, slice the eggplants open lengthwise and scoop the flesh into a bowl, discarding the skin.
Using a fork or potato masher, mash the eggplant flesh until smooth but still slightly chunky. For a creamier texture, you can use a food processor.
Add the tahini, lemon juice, minced garlic, olive oil, sea salt, smoked paprika, and cumin. Mix well until fully combined.
Taste and adjust the seasoning as needed, adding more lemon juice or salt to suit your preference.
Transfer the babaganoush to a serving bowl. Drizzle with a little olive oil and garnish with chopped parsley and pomegranate seeds if desired.
Serve with warm pita bread, crispy pita chips, or fresh vegetables like cucumber and carrots. Enjoy!
Nutrition Facts
Calories |
788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2008 mg | 87% | |
| Total Carbohydrate | 65.6 g | 24% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 33.0 g | ||
| Protein | 19.3 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3595 mg | 277% | |
| Iron | 16075.4 mg | 89308% | |
| Potassium | 2255 mg | 48% | |
*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.
