Recipe courtesy of Ayesha Nurdjaja
Recipe courtesy of Ayesha Nurdjaja
Watch how to make this recipe.
Baba Ghanoush
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- Level: Easy
- Total: 1 hr 30 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 324
- Total Fat
- 15 g
- Saturated Fat
- 2 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 15 g
- Sugar
- 34 g
- Protein
- 7 g
- Cholesterol
- 0 mg
- Sodium
- 1091 mg
The perfect baba ghanoush is all about balance: rich, smoky eggplant meets sharp, tangy sweetness and nutty depth so there’s something exciting in every single bite. Grab a fork and mix it by hand for maximum texture and character. Baba ghanoush is a crowd favorite for a reason, so grab some warm pita and get ready to rip and dip!
- Level: Easy
- Total: 1 hr 30 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 324
- Total Fat
- 15 g
- Saturated Fat
- 2 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 15 g
- Sugar
- 34 g
- Protein
- 7 g
- Cholesterol
- 0 mg
- Sodium
- 1091 mg
Ingredients
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Directions
- Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.
- Slice the eggplants in half lengthwise, then make shallow diagonal crosshatch cuts into the flesh about 1/2 inch deep. Rub the eggplants with olive oil and season generously with salt and 2 tablespoons of the cumin. Place cut-side down on the baking sheet. Roast, turning them over halfway, until buttery soft, about 45 minutes. Let rest until cool enough to handle, about 30 minutes.
- Scoop the eggplant flesh into a large bowl and mash with a fork until chunky. Stir in the tahini, cilantro, pomegranate molasses, honey, garlic, lemon zest and juice, 2 tablespoons olive oil, 2 teaspoons salt and remaining 1 tablespoon cumin until smooth, then taste and adjust as needed.
- Spoon into a serving bowl. Top with chopped cilantro, pomegranate seeds and a drizzle of olive oil and pomegranate molasses. Leftover dip can be refrigerated in an airtight container for up to 3 days. Bring to room temperature before serving.
