Baba Ghanouj
Ingredients
- 2 medium eggplants (about 1–1.5 pounds)
- 1/4 cup tahini (sesame paste)
- 2–3 cloves garlic, minced
- 2 tbsp fresh lemon juice (about 1 lemon)
- 2 tbsp olive oil, plus more for drizzling
- 1/2 tsp ground cumin (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Pomegranate seeds (optional, for garnish)
Instructions:
Roast the Eggplant:
- Preheat your oven to 400°F (200°C).
- Prick the eggplants with a fork in a few places. Place them on a baking sheet and roast for 30–40 minutes, turning occasionally, until the skin is charred, and the flesh is soft and collapsed.
- Alternatively, you can char the eggplants directly over an open flame (on a gas stove or grill) for a smokier flavor.
Cool and Scoop: Once the eggplants are roasted, allow them to cool slightly. Cut them in half lengthwise and scoop out the soft flesh with a spoon. Discard the skin.
Make the Baba Ghanouj:
- Place the eggplant flesh in a food processor or blender. Add tahini, minced garlic, lemon juice, olive oil, and cumin (if using). Blend until smooth and creamy. Taste and adjust seasoning with salt and pepper.
Serve: Transfer the Baba Ghanouj to a serving bowl. Drizzle with additional olive oil, and garnish with chopped parsley and pomegranate seeds (if using).
Enjoy: Serve with pita bread, vegetable sticks, or crackers. It can also be enjoyed as part of a larger mezze platter.
Nutritional Values (Approx. Per Serving, 1/4 Cup):
Assuming 6 servings, here are the approximate nutritional values for Baba Ghanouj:
- Calories: 100–130 kcal
- Protein: 2–3 g
- Carbohydrates: 8–10 g
- Fiber: 3–5 g (eggplant is a great source of fiber)
- Sugars: 3–5 g
- Fat: 7–10 g
- Saturated Fat: 1–2 g (mainly from tahini and olive oil)
- Cholesterol: 0 mg
- Sodium: 150–200 mg (depending on salt and tahini brand)
- Vitamins & Minerals:
- Vitamin A: 2–4% of the Daily Value
- Vitamin C: 10–15% of the Daily Value
- Iron: 6–8% of the Daily Value
- Calcium: 4–6% of the Daily Value
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