Mediterranean 45 min

Baba Ganoush

Name: Baba Ganoush
Total time: 45 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 large eggplants (about 2 lbs total); 3 tablespoons tahini; 2 tablespoons fresh lemon juice; 2 cloves garlic, minced; 1/2 teaspoon cumin; 1/2 teaspoon salt; 2 tablespoons extra-virgin olive oil; Fresh parsley and pomegranate seeds for garnish; Pita bread for serving

veganvegetariangluten-freehealthy

Ingredientsfor 2

120

Cal

Protein

14g

Carbs

Fat

12 large eggplants (about 2 lbs total)
23 tablespoons tahini
32 tablespoons fresh lemon juice
42 cloves garlic, minced
51/2 teaspoon cumin
61/2 teaspoon salt
72 tablespoons extra-virgin olive oil
8Fresh parsley and pomegranate seeds for garnish
9Pita bread for serving

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Instructions

1
Char the eggplants directly over a gas flame or under the broiler, turning with tongs every 5 minutes, for 20–25 minutes total until the skin is completely blackened and the flesh collapses and feels very soft throughout when pressed. This char is what gives baba ganoush its signature smoky flavor.
2
Transfer eggplants to a colander and let drain and cool for 15 minutes. Peel away all charred skin. Place the soft flesh in the colander and let drain another 10 minutes to remove bitter liquid. The drier the flesh, the better.
3
Roughly chop the eggplant flesh and transfer to a bowl. Mix in tahini, lemon juice, garlic, cumin, and salt. Do not over-mix — a slightly chunky texture is traditional. Taste and adjust seasoning. Spread on a plate, drizzle with olive oil, and garnish with parsley and pomegranate seeds.