Recipe courtesy of May Yacoubi
Recipe courtesy of May Yacoubi
Watch how to make this recipe.
Baba Ganoush
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- Level: Easy
- Total: 25 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 212
- Total Fat
- 11 g
- Saturated Fat
- 1 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 9 g
- Sugar
- 13 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 616 mg
- Level: Easy
- Total: 25 min
- Active: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 212
- Total Fat
- 11 g
- Saturated Fat
- 1 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 9 g
- Sugar
- 13 g
- Protein
- 5 g
- Cholesterol
- 0 mg
- Sodium
- 616 mg
Ingredients
Directions
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9m
Intermediate
CLASS
- Grill the whole eggplants over the flame of a gas stove or on a rack set over an electric cooktop until the skin is charred all over, a couple minutes each side. Put the eggplants in a large bowl and cover tightly with plastic wrap to steam for 8 to 10 minutes. When cool enough to handle, remove the charred skin and discard, reserving any liquid in the bowl.
- Roughly chop the eggplant flesh and put in the bowl along with any reserved eggplant liquid. Add the tahini, lemon juice, yogurt and garlic, then season with salt. Mash with a fork until thoroughly combined. The dip can be stored in an airtight container in the refrigerator up to 3 days.
- Transfer the dip to a serving dish and top with pomegranate seeds, crushed walnuts, parsley leaves and a drizzle of olive oil. Serve with pita bread for dipping.
