4-ingredient Lebanese Baba Ganoush Recipe with Pomegranate seeds and pine nuts
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Additional Time
1 hr
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Total Time
1 hr 50 mins
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Servings
8 servings
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Calories
229 kcal
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Course
Appetizer, Condiments
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Cuisine
Middle Eastern, Israeli, Lebanese
4-ingredient Lebanese Baba Ganoush Recipe with Pomegranate seeds and pine nuts
Description
The preparation begins by baking whole eggplants at high heat until fully softened and collapsing, ensuring a tender, smoky flesh. Once cooled, the flesh is scooped out, discarding excessive seeds. It is mixed thoroughly with tahini, lemon juice, salt, and optionally garlic and finely diced parsley. This mix can be blended smooth or left slightly textured.
After refrigerating for at least an hour to allow the flavors to meld, the baba ganoush is adjusted for seasoning and served drizzled with olive oil. Pomegranate seeds and toasted pine nuts add bursts of sweetness, crunch, and visual contrast.
Traditional preparations achieve a smoky flavor from grilling eggplant directly over an open flame or charcoal rather than baking, which can be employed for a more authentic Middle Eastern taste. This versatile dip pairs well with flatbreads or as part of a mezze spread.
Ingredients
- 2 eggplant large
- 1 cup tahini
- 1 lemon juice of
- 2 garlic optional, cloves
- salt to taste
- ¼ cup parsley diced (optional)
- ¼ cup pomegranate seeds optional
- 2 TBs pine nuts toasted (optional)
- olive oil optional
Instructions
- Preheat oven to 450F. Prep a baking sheet with a silicone mat or parchment paper.
- Wash the eggplants well. Arrange eggplants on the baking sheet, and transfer to the oven to bake for 20-40 minutes, until eggplants are fully softened and collapsin on themselves. Let cool. When cool enough to handle, remove flesh from the skin. If there are a lot of seeds, discard seedy parts.
- In a large mixing bowl, combine flesh from eggplant, tahini, salt, lemon juice and, if using, minced garlic and 3 tablespoons of finely diced parsley. Mix very well to combine (you can use an immersion blender for this as well).
- Cover with plastic wrap and let Lebanese baba ganoush sit in fridge for at least 1 hour for flavors to meld.
- After an hour, mix everything again, taste and correct seasoning.
- For serving, drizzle Lebanese baba ganoush with olive oil, and top with pomegranate seeds, pine nuts and more parsley.
Notes
- For a traditional smoky flavor, grill eggplants over an open flame or charcoal instead of baking.
- You can roast extra eggplant and freeze the flesh for year-round use in this and similar recipes.
- Adjust garlic and salt to taste after chilling and before serving to balance bitterness and acidity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 229 kcal
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 15g | 5% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 14mg | 1% |
| Potassium | 484mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 12mg | 13% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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