Name: Baba Ganoush
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 2 large eggplants; 3 tbsp tahini; 2 tbsp lemon juice, fresh; 2 cloves garlic, minced; 2 tbsp olive oil, for garnish; 2 tbsp parsley, chopped; ½ tsp salt; 2 tbsp pomegranate seeds, optional garnish

Baba Ganoush

Smoky Middle Eastern roasted eggplant dip with tahini, lemon, and garlic — the silky cousin of hummus.

Total time

45 min

Prep

15 min

Cook

30 min

Serves

Difficulty

Easy

Per serving

110 kcal

Ingredients

2 large eggplants
3 tbsp tahini Swap
2 tbsp lemon juice, fresh Swap
2 cloves garlic, minced Swap
2 tbsp olive oil, for garnish Swap
2 tbsp parsley, chopped Swap
½ tsp salt
2 tbsp pomegranate seeds, optional garnish

Equipment

colander

Method

Pierce eggplants and roast at 450F or over open flame until skin is charred and flesh is completely soft, about 30 min.
Scoop out flesh into colander, drain 10 min.
Mash eggplant (or pulse lightly — do not purée). Mix with tahini, lemon juice, garlic, salt.
Spread on plate, create well. Drizzle with olive oil. Garnish with parsley and pomegranate seeds. Serve with pita.

Nutrition per serving

Calories: 110
Protein: 3g
Carbs: 12g
Fat: 7g
Fiber: 5g

Protein 10%Carbs 39%Fat 51%

Estimates only. Check ingredient labels and allergens, and cook meat and poultry to safe internal temperatures.

mediterranean · middle-eastern · eggplant · dip · vegan · appetizer · mezze · smoky

Ingredients

Equipment

Method

Nutrition per serving

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