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:
- 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.
- 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.
- 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!