Lebanese Baba Ghanoush Recipe

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If you're a fan of Middle Eastern cuisine, you've probably heard about Baba Ghanoush. Made with roasted eggplant, tahini, garlic, lemon juice, and olive oil, this Lebanese recipe is a delicious and healthy dip that can be served as an appetizer or a side dish with pita bread and raw vegetables.

Here's how to make it:

  1. Preheat your oven to 375°F (190°C). Cut one large eggplant in half lengthwise and place it cut-side-down on a baking sheet lined with parchment paper. Roast in the oven for 30 to 40 minutes, or until the skin is charred and the flesh is soft.
  2. Let the eggplant cool, then scoop out the flesh and place it in a food processor. Add 1/4 cup of tahini, 3 cloves of minced garlic, 2 tablespoons of lemon juice, 1 tablespoon of honey, 1/2 teaspoon of salt, and a pinch of cumin. Purée until smooth.
  3. Transfer the mixture to a bowl and drizzle olive oil on top. Garnish with chopped fresh parsley and pomegranate seeds.

Baba Ghanoush can be stored in an airtight container in the refrigerator for up to 3 days.

If you enjoyed this recipe, you might also like our meat dishes or vegetarian recipes. Bon appétit!

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