Baba Ganoush | Lebanese Aubergine Dip
Baba Ganoush, an easy Lebanese recipe for smokey eggplant dip served as part of the Mezze is made with tahini, garlic and lemon juice.
Servings: 3 people
Calories: 120.54kcal
Ingredients
- 1 medium eggplant globe or american variety
- 3 to 4 tablespoon lemon juice
- 1 to 2 tablespoon tahini
- 1 to 2 garlic cloves
- 1 to 2 tablespoons water
- salt to taste
- Pomegranate arils
- fresh mint leaves
- extra virgin olive oil
Instructions
- Wash the eggplant and roast it on the gas burner on a direct medium flame. Turn it occasionally to roast evenly for about 10 to 15 minutes. It might take more or less time depending on the eggplant size and flame. You should continue to roast until the skin gets crispy and the inside of the eggplant becomes soft. (To avoid mess, you may line with foil around the burner)
- Remove from the flame and carefully place it on the cutting board. Let it cool slightly until you can handle the heat. Remove most of the skin while still warm. If you do see any tiny bits of the skin, pick them up manually or use kitchen paper to wipe them off or if it is too much, wash them under running water.
- Cut and discard the stem and put the flesh in a big bowl. Use a fork or wooden spoon to mash it. Add lemon juice sooner to prevent the eggplant from discolouring. Add tahini, salt, garlic and water and mix until creamy. (You may add all the items into a food processor and pulse a few times for a semi-smooth texture)
- Transfer to a rimmed plate, cling wrap and chill before serving. Use the back of a spoon to make swirls in a circle, drizzle olive oil and garnish with pomegranate seeds and mint or parsley leaves.
- Serve with fresh pita or toasted pita chips. You can also use it as spread on toasts or side for any kababs. Store any leftover cling wrapped in the fridge for not more than 2 days.
Nutrition
Calories: 120.54kcal | Carbohydrates: 13.1g | Protein: 2.56g | Fat: 7.68g
