Recipe courtesy of May Yacoubi
Baba Ganoush
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 212
- Total Fat
- 11
- Saturated Fat
- 1
- Carbohydrates
- 28
- Dietary Fiber
- 9
- Sugar
- 13
- Protein
- 5
- Cholesterol
- 0
- Sodium
- 616
- Total: 25 min
- Active: 15 min
Ingredients
2 medium eggplants
2 tablespoons tahini
Juice of 1/2 to 1 lemon, to taste
1 tablespoon plain yogurt
2 cloves garlic, crushed to a paste
Flaky sea salt
Pomegranate seeds, for serving
Crushed walnut halves, for serving
Chopped parsley leaves, for serving
Olive oil, for drizzling
Pita bread, for serving
Directions
- 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.