Baba Ghanoush

Baba Ghanoush is a silky, smoky eggplant dip with nutty tahini, bright lemon, and a gentle garlic kick. Finished with fruity olive oil, fresh parsley, and jewel-like pomegranate seeds, it is rich, fresh, and naturally low in carbs.

Nutrition · per serving

226kcal

5.7gProtein

13.9gCarbs

18.9gFat

7.3gFiber

2 servings

Ingredients

10 items

Roasted eggplant base

eggplants500 g

olive oil10 ml

Tahini seasoning

tahini45 g

garlic1 small clove, finely grated

lemon juice25 ml

ground cumin1 g

fine salt3 g

To finish

extra-virgin olive oil10 ml

pomegranate seeds20 g

flat-leaf parsley5 g, finely chopped

Tips

•For the best smoky flavor, choose eggplants that feel heavy for their size and have glossy skin.
•Do not over-blend; baba ghanoush is usually best with some texture rather than completely pureed.
•Serve with cucumber, celery, lettuce leaves, or grilled chicken for a low-carb meal.
•If making ahead, refrigerate for up to 2 days and add the pomegranate and parsley just before serving for freshness.

Steps

1
Preheat the oven to 240°C. Line a tray for easier cleanup. Prick the eggplants all over with a fork, rub them with the olive oil, and place them on the tray.
500 g eggplants10 ml olive oil
2
Roast the eggplants for 25-30 minutes, turning once halfway, until the skins are collapsed and blistered and the flesh feels very soft when pressed. For a smokier flavor, switch to the grill setting for the last 3-5 minutes until lightly charred, watching carefully so they do not burn.
500 g eggplants
3
Let the eggplants cool for about 10 minutes, just until comfortable to handle. Split them open, scoop the flesh into a sieve or colander, and let it drain for 5 minutes. This prevents the dip from becoming watery.
500 g eggplants
4
In a bowl, combine the tahini, grated garlic, lemon juice, ground cumin, and fine salt. Stir until smooth and slightly thickened.
45 g tahini1 small clove, finely grated garlic25 ml lemon juice1 g ground cumin3 g fine salt
5
Add the drained eggplant flesh to the bowl. Mash with a fork for a rustic texture, or stir more vigorously for a smoother dip. Taste and adjust with a little more lemon or salt if needed. The finished baba ghanoush should be creamy, tangy, and lightly smoky.
500 g eggplants45 g tahini1 small clove, finely grated garlic25 ml lemon juice1 g ground cumin3 g fine salt
6
Transfer to a serving plate and spread into a shallow swirl. Drizzle with the extra-virgin olive oil, then scatter over the pomegranate seeds and parsley. Serve immediately or at room temperature.
10 ml extra-virgin olive oil20 g pomegranate seeds5 g, finely chopped flat-leaf parsley

Origin & History

Baba ghanoush is a classic Levantine eggplant dip popular across Lebanon, Syria, Palestine, and surrounding regions. In Lebanon it is often served as part of a mezze spread, where smoky roasted eggplant is paired with tahini, lemon, and garlic. Its appeal lies in turning simple pantry ingredients into a deeply flavored, elegant dish.

lebanese mezze eggplant vegan lowcarb roasted dip

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Steps

Preheat the oven to 240°C. Line a tray for easier cleanup. Prick the eggplants all over with a fork, rub them with the olive oil, and place them on the tray.

500 g eggplants10 ml olive oil

Roast the eggplants for 25-30 minutes, turning once halfway, until the skins are collapsed and blistered and the flesh feels very soft when pressed. For a smokier flavor, switch to the grill setting for the last 3-5 minutes until lightly charred, watching carefully so they do not burn.

500 g eggplants

Let the eggplants cool for about 10 minutes, just until comfortable to handle. Split them open, scoop the flesh into a sieve or colander, and let it drain for 5 minutes. This prevents the dip from becoming watery.

500 g eggplants

In a bowl, combine the tahini, grated garlic, lemon juice, ground cumin, and fine salt. Stir until smooth and slightly thickened.

45 g tahini1 small clove, finely grated garlic25 ml lemon juice1 g ground cumin3 g fine salt

Add the drained eggplant flesh to the bowl. Mash with a fork for a rustic texture, or stir more vigorously for a smoother dip. Taste and adjust with a little more lemon or salt if needed. The finished baba ghanoush should be creamy, tangy, and lightly smoky.

500 g eggplants45 g tahini1 small clove, finely grated garlic25 ml lemon juice1 g ground cumin3 g fine salt

Transfer to a serving plate and spread into a shallow swirl. Drizzle with the extra-virgin olive oil, then scatter over the pomegranate seeds and parsley. Serve immediately or at room temperature.

10 ml extra-virgin olive oil20 g pomegranate seeds5 g, finely chopped flat-leaf parsley

Origin & History