Babaganoush

Smoky, creamy, and bursting with Mediterranean flavors, this classic Babaganoush recipe is a must-try for any dip lover. Made with perfectly roasted eggplants, rich tahini, zesty lemon juice, and a touch of garlic and cumin, this velvety spread is easy to prepare and full of bold, wholesome ingredients. The smoky eggplants, charred to perfection, are blended with a hint of olive oil, then garnished with vibrant paprika, fresh parsley, and a pop of juicy pomegranate seeds for an irresistible finish. Ideal as a party appetizer or a nutritious snack, this homemade Babaganoush pairs beautifully with warm pita bread, crispy chips, or fresh-cut veggies. Ready in just an hour, it’s a quick, healthy, and crowd-pleasing option to elevate your next gathering.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 large Eggplants
• 1 tablespoon Olive oil
• 3 tablespoons Tahini
• 2 large Garlic cloves
• 2 tablespoons Lemon juice
• 0.5 teaspoon Salt
• 0.5 teaspoon Ground cumin
• 0.5 teaspoon Paprika
• 2 tablespoons Chopped parsley
• 1 tablespoon Pomegranate seeds

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Poke several holes in each eggplant with a fork or knife for ventilation, and place them on a baking sheet lined with parchment paper.

Step 3

Drizzle the eggplants with olive oil and roast in the oven for about 40-45 minutes, or until the eggplants are completely softened and the skin is charred.

Step 4

Allow the roasted eggplants to cool until they are comfortable to handle, then peel off the skins and discard them.

Step 5

Place the eggplant flesh in a colander or sieve and let it drain for about 5 minutes, gently pushing down with the back of a spoon to remove excess moisture.

Step 6

In a food processor, combine the drained eggplant, tahini, peeled garlic cloves, lemon juice, salt, and ground cumin. Blend until smooth and creamy.

Step 7

Taste and adjust seasonings if necessary. Add more salt or lemon juice to suit your taste.

Step 8

Transfer the babaganoush to a serving bowl and drizzle with a little extra olive oil.

Step 9

Sprinkle the top with paprika, chopped parsley, and pomegranate seeds.

Step 10

Serve with warm pita bread, pita chips, or fresh vegetables for dipping.

Nutrition Facts

Serving size	1098.6 grams (1098.6g)

Amount per serving	% Daily Value*
Calories	946

Total Fat 67.30g	86%
Saturated Fat 10.70g	53%
Polyunsaturated Fat 2.70g
Cholesterol 0mg	0%
Sodium 2461mg	107%
Total Carbohydrate 75.50g	27%
Dietary Fiber 36.60g	131%
Total Sugars 32.10g
Protein 24.10g	48%

Vitamin D 0IU	0%
Calcium 4786mg	368%
Iron 21433mg	119073%
Potassium 2633mg	56%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.3%

Protein: 9.6%

Carbs: 30.1%