middle-easternsnack· 6 servings
≈479 kkal · P 1.2g · L 41g · KH 26.2g (per recipe, TKPI estimate)
Baba Ganoush
Ingredients
- 2 large eggplants (about 1 kg total)
- 3 tablespoons tahini paste
- 2 garlic cloves, minced
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 pomegranate, seeds only (for garnish)
- 2 tablespoons toasted pine nuts (optional)
Instructions
- 1Prick eggplants all over with a fork. Char directly over gas flame or under broiler, turning occasionally, until skin is blackened and flesh is completely soft, 15-20 minutes.
- 2Place charred eggplants in a bowl, cover with plastic wrap, and let steam 10 minutes. Peel off skin, discard stems, and drain excess liquid in a colander.
- 3Mash eggplant flesh with a fork or wooden pestle until chunky-smooth. Do not use a food processor — texture should remain rustic.
- 4In a separate bowl, whisk tahini, garlic, lemon juice, olive oil, cumin, smoked paprika, salt, and pepper until smooth and emulsified.
- 5Fold tahini mixture into eggplant until just combined. Taste and adjust salt or lemon.
- 6Transfer to serving bowl, create shallow wells with back of spoon. Drizzle generously with olive oil.
- 7Garnish with parsley, pomegranate seeds, and toasted pine nuts. Serve at room temperature with warm pita bread.
Source: llm-generated