Baba Ghannouj Recipe (Lebanese Eggplant Dip)

🧂 Ingredients

• 1/2 kg eggplant

  round type, not skinny
• 1/4 cup yogurt

  optional for vegans: replace with 2 tbsp tahini
• 1/4 cup tahini
• 1 large garlic clove or 2 small garlic cloves
• 40 g lemon juice
• 1 tsp salt
• Olive oil

  for drizzling
• Mint leaves and pomegranate seeds for garnish

  [Optional]

Instructions

• 1 Grill the eggplant on a pan over high heat. Use an old pan as the eggplant can
  stain. Grill each side for about 5 minutes, for a total of 20 minutes or until
  all sides are charred and the middle is tender.
  
  Remove the eggplant from heat and place it on a cutting board to cool slightly.
  
  Once cooled, peel off the charred skin using a knife. The skin should come off
  easily.
• 2 Chop the eggplant flesh into small pieces with a knife. (You can blend it later
  if desired.)
  
  Transfer the chopped eggplant to a bowl and add yogurt, tahini, minced garlic,
  lemon juice, and salt.
  
  Combine all ingredients thoroughly. If you prefer a smoother consistency, pulse
  the mixture lightly in a blender. Baba Gannouj should not be as smooth as
  hummus; it should retain some chunks.
• 3 Let the mixture sit at room temperature for a few minutes to develop its
  flavors.
  
  Transfer the Baba Gannouj to an airtight container and chill in the fridge. When
  ready to serve, transfer to a serving dish, drizzle with olive oil, and garnish
  with mint leaves and pomegranate seeds if desired.

Nutrition Info