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.

Nutriscore Rating: 83/100

Prep Time:10 mins

Cook Time:40 mins

Total Time:50 mins

Servings: 6

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)

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or aluminum foil.

Step 2

Wash the eggplants, then pierce them several times with a fork to allow steam to escape during roasting.

Step 3

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.

Step 4

Remove the roasted eggplants from the oven and let them cool slightly for about 10 minutes, or until they’re cool enough to handle.

Step 5

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.

Step 6

In a food processor or mixing bowl, combine the eggplant flesh, tahini, lemon juice, garlic, olive oil, cumin, and salt.

Step 7

Blend or mash the mixture until smooth and creamy. Adjust the seasoning with additional salt or lemon juice to taste, if needed.

Step 8

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.

Step 9

Serve with warm pita bread, crackers, or fresh vegetable sticks like cucumber, carrots, or bell peppers.

Nutrition Facts

Serving size	(1054.9g)

Amount per serving	% Daily Value*
Calories	825.5

Total Fat 57.7g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1256.2mg	0%
Total Carbohydrate 70.4g	0%
Dietary Fiber 34.7g	0%
Total Sugars 31.7g
Protein 20.0g	0%

Vitamin D 0IU	0%
Calcium 3601.1mg	0%
Iron 16075.4mg	0%
Potassium 2437.6mg	0%

*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.

Source of Calories

Fat: 59.0%

Protein: 9.1%

Carbs: 32.0%