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Writer's pictureBasma Masri
Jul 28, 20202 min read

Baba ghanoush

Serves 4

 

Calories: 75kcal

Carbs: 5g

Fat: 5g

Protein: 3g

 

A delicious, creamy, smoky eggplant dip with tahini, garlic and sweet pomegranate seeds.

 
 

INGREDIENTS

  • 1 small aubergine

  • 1 garlic clove, crushed

  • 1/4 Tsp salt

  • 3 Tbsp Tahini

  • 1 lemon, squeezed

GARNISH

  • 1 small radish

  • Fresh mint leaves

  • Pomegranate seeds

INSTRUCTIONS

  • Using a fork, carefully pierce the aubergine all over.

  • Grill the eggplant over the flame of the the stove top, this gives the aubergine its smokey flavour.

  • Turn the aubergine over continuously to make sure it's blackened on all sides.

  • When you find the aubergine is soft & charred all over, remove from the heat and dunk in Icy water. Allow the aubergine to sit for a while to cool.

  • Peel the charred aubergine skin and place the pulp in a bowl.

  • Mash the pulp with a fork then add the crushed garlic clove. Mix well.

  • Add a pinch of salt , Tahini paste, and lemon. Mix well. If the mixture is too thick, add a dash of water.

  • Garnish with the vegetables of your choice (see selection above). Drizzle with olive oil & a touch of pomegranate molasses (optional).

  • Serve the Baba Ghanoush cold with fresh Arabic bread.

RECIPE NOTES

Be sure to try our other aubergine recipes, including: Turkish aubergine salad & Raheb salad

 

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