Ingredients and Weight:
- Eggplants (American): 4 (1.5 lbs)
- Tahini: 1/2 cup (4 oz)
- Lemon juice: 1/4 cup
- Garlic: 4 cloves (1 oz)
- Cumin: 1/2 teaspoon
- Salt: 1 teaspoon
- Olive oil: 1/4 cup (2 fl oz)
- Pomegranate seeds: 1/4 cup (for garnish)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Cut eggplants in half lengthwise, score the flesh in a crosshatch pattern, and brush with olive oil.
- Roast eggplants for 45-60 minutes, or until tender and browned.
- Let eggplants cool slightly, then scoop out the flesh into a food processor.
- Add tahini, lemon juice, garlic, cumin, and salt to the food processor.
- Process until smooth and creamy, stopping to scrape down the sides as needed.
- Transfer baba ghanoush to a serving dish and drizzle with remaining olive oil.
- Garnish with pomegranate seeds.
Nutritional Information (1/8 of recipe):
- Calories: 140
- Fat: 10g
- Protein: 3g
- Carbohydrates: 10g
Dish Characteristics:
- Creamy and smoky texture
- Mildly tangy flavor with a hint of cumin
- Versatile dip or spread suitable for appetizers, snacks, or sandwiches
User Comments:
- "Delicious and easy to make. Perfect for entertaining guests."
- "The smoky flavor from the roasted eggplant is amazing. Will definitely make this again."
- "Great substitute for hummus when I want something a little different."
Special Precautions and Tips:
- Use large, firm eggplants for best results.
- If the eggplants are not completely tender, they will be difficult to scoop out.
- To remove the bitterness from the eggplants, sprinkle them with salt 30 minutes before roasting.
- Baba ghanoush can be stored in the refrigerator for up to 3 days.
