Description
Lebanese Baba Ganoush is a delectable and creamy eggplant dip that captivates your taste buds with its smoky flavor and velvety texture. Combining roasted eggplants with tahini, garlic, and lemon juice, this dish is perfect for any gathering or a cozy night in. Serve it with pita bread or fresh veggies for an unforgettable appetizer that will leave your guests wanting more.
Ingredients
Scale
- 2 medium eggplants (about 500g)
- 1/4 cup tahini
- 2 cloves garlic, minced
- Juice of 1 lemon (about 2 tablespoons)
- 2 tablespoons extra-virgin olive oil
- Salt to taste
- Pomegranate seeds (optional, for garnish)
Instructions
- Preheat your oven to 400°F (200°C). Cut the eggplants in half lengthwise and score them lightly. Drizzle olive oil over the cut sides and sprinkle with salt. Place cut-side down on a lined baking sheet.
- Roast the eggplants for 30-40 minutes until tender and caramelized. Allow to cool slightly before scooping out the flesh into a mixing bowl.
- Add tahini, garlic, lemon juice, olive oil, and salt to the bowl. Blend until smooth using an immersion blender or food processor.
- Transfer the Baba Ganoush to a serving bowl and drizzle with additional olive oil. Garnish with pomegranate seeds or fresh herbs if desired.
- Serve with pita bread or crunchy vegetables.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Lebanese
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 90
- Sugar: 1g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg