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:

  1. 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.
  2. 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.

  3. 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.
  4. Serve: Transfer the Baba Ghanouj to a serving bowl. Drizzle with additional olive oil, and garnish with chopped parsley and pomegranate seeds (if using).

  5. 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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