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4-ingredient Lebanese Baba Ganoush Recipe with Pomegranate seeds and pine nuts
Lebanese Baba Ganoush recipe with pomegranate seeds and pine nuts is an elegant, modern version of an authentic Middle Eastern recipe.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
1 hr 50 mins
Servings: 8 servings
Calories: 229 kcal
Course:
Appetizer , Condiments
Cuisine:
Middle Eastern , Israeli , Lebanese
Ingredients
- 2 eggplants large
- 1 cup Tahini
- 1 lemon juice of
- 2 garlic cloves optional
- 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.
Cup of Yum
Notes
- Nutritional values do not account for pomegranate seeds, which are a garnish.
- How to make grilled baba ghanoush?
- The basis of traditional Lebanese baba ganoush is char-grilled eggplant. This gives the dish a special smoked flavor.
- To achieve this special Middle Eastern taste, grill your eggplant on an open gas flame (using thongs!), or on a charcoal BBQ. Pro Tip: Every summer, I fire up the charcoal BBQ, roast a bunch of eggplants, remove the skin, and freeze their flesh. Then I can make this baba ghanoush, no-tahini eggplant, and zaalouk all year round!
Nutrition Information
Calories
229kcal
(11%)
Carbohydrates
15g
(5%)
Protein
7g
(14%)
Fat
18g
(28%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
8g
Monounsaturated Fat
6g
Sodium
14mg
(1%)
Potassium
484mg
(14%)
Fiber
6g
(24%)
Sugar
4g
(8%)
Vitamin A
55IU
(1%)
Vitamin C
12mg
(13%)
Calcium
60mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 229
% 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.