Baba Ghanoush

Baba Ghanoush is a creamy, smoky eggplant dip that is a staple in Lebanese cuisine, perfect for breakfast or as a mezze. Its rich flavors come from roasted eggplant blended with tahini, garlic, and lemon, making it a delightful and healthy choice.

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 (3g)
• Ground cumin - 1/4 teaspoon (1g)
• Fresh parsley - 1 tablespoon, chopped (5g)
• Pomegranate seeds - for garnish (optional)

Steps

1. Preheat your oven to 200°C (400°F).
2. Prick the eggplant several times with a fork and place it on a baking sheet.
3. Roast the eggplant in the preheated oven for 30-35 minutes, or until the skin is charred and the flesh is soft.
4. Remove the eggplant from the oven and let it cool for about 10 minutes.
5. Once cool enough to handle, peel off the skin and scoop the flesh into a mixing bowl.
6. Add tahini, minced garlic, lemon juice, olive oil, salt, and cumin to the bowl with the eggplant flesh.
7. Using a fork or a food processor, blend the mixture until smooth and creamy.
8. Taste and adjust seasoning if necessary.
9. Transfer the Baba Ghanoush to a serving dish, drizzle with olive oil, and sprinkle with chopped parsley and pomegranate seeds if using.
10. Serve with pita bread or fresh vegetables.

Nutrition

• Calories: 190
• Protein: 4 g
• Carbs: 12 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 180 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.25 L

Health Benefits

• Rich in antioxidants from eggplant, which may help reduce inflammation.
• High in fiber, aiding digestion and promoting a healthy gut.

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