Baba Ghanoush with Pomegranate

Baba Ghanoush with Pomegranate is a creamy, smoky eggplant dip enriched with the sweetness and tang of pomegranate, making it a perfect and vibrant addition to any Lebanese breakfast. This dish combines traditional flavors with a refreshing twist, creating a delightful experience for the palate.

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)
• Pomegranate seeds - 1/4 cup (40g)
• Fresh parsley - 2 tablespoons, chopped (10g)
• Ground cumin - 1/4 teaspoon (1g)

Steps

1. Preheat your oven to 200°C (400°F).
2. Prick the eggplant with a fork a few times to allow steam to escape, then place it on a baking sheet.
3. Roast the eggplant in the preheated oven for about 30-35 minutes, turning occasionally, 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 until it is manageable to handle.
5. Once cooled, scoop out the flesh of the eggplant and place it in a mixing bowl.
6. Add tahini, minced garlic, lemon juice, olive oil, salt, and ground cumin to the eggplant flesh. Mash the mixture together until smooth and creamy.
7. Transfer the Baba Ghanoush to a serving dish and create a small well in the center.
8. Drizzle a little olive oil on top and sprinkle with pomegranate seeds and chopped parsley for garnish.
9. Serve at room temperature with pita bread or fresh vegetables.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 12 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 140 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.15 L

Health Benefits

• Rich in antioxidants from eggplant and pomegranate, promoting heart health.
• High in fiber, aiding in digestion and maintaining a healthy gut.

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