Baba Ghanouj with Pita

Baba Ghanouj is a smoky, creamy eggplant dip infused with tahini and garlic, perfect for spreading on warm pita bread. This healthy Lebanese breakfast dish is both satisfying and packed with flavor, making it a delightful way to start your day.

Ingredients

• Eggplant - 1 medium (about 250g)
• Tahini - 2 tablespoons (30g)
• Garlic - 1 clove, minced
• Lemon juice - 2 tablespoons (30ml)
• Olive oil - 1 tablespoon (15ml)
• Salt - 1/2 teaspoon (2g)
• Ground cumin - 1/4 teaspoon (1g)
• Pita bread - 2 pieces

Steps

1. Preheat the oven to 200°C (400°F).
2. Prick the eggplant with a fork in several places and place it on a baking sheet.
3. Roast the eggplant in the oven for about 25 minutes, turning halfway through, until the skin is charred and the flesh is soft.
4. Remove the eggplant from the oven and let it cool for a few minutes before peeling off the skin.
5. In a mixing bowl, mash the roasted eggplant flesh with a fork.
6. Add tahini, minced garlic, lemon juice, olive oil, salt, and ground cumin to the bowl, and mix until well combined and creamy.
7. Taste and adjust seasoning if necessary.
8. Warm the pita bread in the oven for about 5 minutes or until heated through.
9. Serve the Baba Ghanouj drizzled with a little extra olive oil, alongside the warm pita bread.

Nutrition

• Calories: 220
• Protein: 6 g
• Carbs: 25 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10 g
• Water: 0.1 L

Health Benefits

• Rich in antioxidants from eggplant, which may help reduce inflammation.
• High in dietary fiber, promoting digestive health.

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