Baba Ghanoush

Ingredients

Instructions

1. 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.

2. 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.

3. 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.

4. 4

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

5. 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.

6. 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.

Nutrition per serving

Notes

• •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.

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