Lebanese Baba Ghanoush
Experience the authentic flavors of the Middle East with this Lebanese Baba Ghanoush recipe, a smoky, creamy dip made from roasted eggplants, velvety tahini, zesty lemon juice, and aromatic garlic. Perfectly seasoned with ground cumin and a touch of salt, this classic appetizer captures the essence of Lebanese cuisine. The smoky depth of roasted eggplants pairs beautifully with the nutty tahini and tangy citrus, creating a flavor profile that's rich yet refreshing. Garnished with fresh parsley, a sprinkle of paprika, or even jewel-like pomegranate seeds for an extra burst of color, this dish is as visually appealing as it is delicious. Serve it with warm pita bread or crunchy vegetable sticks for a healthy, crowd-pleasing snack. Easy to make and naturally vegan and gluten-free, this Baba Ghanoush is the ultimate dip you've been searching for.
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Recipe Information
Ingredients
- 2 large Eggplants
- 3 tablespoons Tahini
- 2 tablespoons Lemon juice
- 2 small Garlic cloves
- 2 tablespoons Olive oil
- 0.5 teaspoons Ground cumin
- 0.5 teaspoons Salt
- 2 tablespoons Fresh parsley (optional, for garnish)
- 0.25 teaspoons Paprika (optional, for garnish)
- 2 tablespoons Pomegranate seeds (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or aluminum foil.
Wash the eggplants, then pierce them several times with a fork to allow steam to escape during roasting.
Place the whole eggplants on the prepared baking sheet and roast them in the oven for 35-40 minutes, turning them midway, until the skins are charred and the eggplants feel soft and collapsed.
Remove the roasted eggplants from the oven and let them cool slightly for about 10 minutes, or until they’re cool enough to handle.
Peel off the charred skins from the eggplants, discarding the skins. Place the flesh in a colander set over a bowl to drain excess liquid for 10-15 minutes.
In a food processor or mixing bowl, combine the eggplant flesh, tahini, lemon juice, garlic, olive oil, cumin, and salt.
Blend or mash the mixture until smooth and creamy. Adjust the seasoning with additional salt or lemon juice to taste, if needed.
Transfer the Baba Ghanoush to a serving bowl and drizzle with a splash of olive oil. Garnish with parsley, paprika, or pomegranate seeds, if desired.
Serve with warm pita bread, crackers, or fresh vegetable sticks like cucumber, carrots, or bell peppers.
Nutrition Facts
Calories |
826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1256 mg | 55% | |
| Total Carbohydrate | 70.4 g | 26% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 31.7 g | ||
| Protein | 20.0 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3601 mg | 277% | |
| Iron | 16075.4 mg | 89308% | |
| Potassium | 2438 mg | 52% | |
*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.
