Baba Ganoush (Middle Eastern Eggplant Dip)
Baba ganoush is a Middle Eastern eggplant dip made with roasted eggplant, pomegranate molasses and finely chopped vegetables. I think it deserves just as much buzz as hummus! It's so easy to make at home and can be used in a variety of ways. Try it and you'll see.
Ingredients
- 2 large eggplants, approx. 800g
- 2 tablespoons pomegranate molasses
- 2 1/2 tablespoons lemon juice
- 1/2 tsp salt, per preference
- 2 small garlic cloves, crushed
- 1/4 cup onions, finely chopped
- 1/4 cup tomatoes, finely chopped
- 1/4 cup parsley, finely chopped
Instructions
- Start by preheating your oven to 450F
- Wash and dry your eggplant, then pierce it using a knife to create several slits all around the eggplant, about 4-5 times. This helps the steam escape
- Place the eggplant on a foil lined baking sheet and bake for 1 hour, or until it is really soft and can be easily pierced with a fork
- Cut the eggplant in half lengthwise and scoop out the flesh using a fork or spoon. Place it in a sieve over a bowl and allow it to drain its liquid for a few minutes
- In a bowl, mix together the eggplant flesh, pomegranate molasses, lemon juice, salt, garlic, onions, tomatoes and parsley and mash it well using a fork. This will create a chunky consistency.
- Adjust the baba ganoush to your liking
- Serve the baba ganoush topped with olive oil, pomegranate seeds and/or parsley
Notes
- Recipe yields 4 servings if served as an appetizer / dip. If it's for a main meal, it would be around 2 people.
- Raw garlic can have a strong taste, so make sure you add it only a bit at a time and adjust it per preference if you are sensitive to a strong garlic taste
Serving: 1g, Calories: 87kcal, Carbohydrates: 20g, Protein: 3g, Fat: 0.5g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.1g, Sodium: 298mg, Potassium: 588mg, Fiber: 7g, Sugar: 12g, Vitamin A: 446IU, Vitamin C: 13mg, Calcium: 32mg, Iron: 1mg
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