A Lebanese meze of smoky flame-roasted eggplant blended with tahini, garlic and lemon.
Written by
Ecem Akkaba · Dietitian
Dietitian, graduate of İstanbul Medipol University. She develops the recipes and nutrition values on FitZen.
Updated:
Lebanese Baba Ganoush – Smoky Roasted Eggplant Dip contains 180 calories per serving: 5 g protein, 16 g carbohydrate and 12 g fat. It takes 45 minutes in total and makes 2 servings.
Baba ganoush is a classic Levantine dip celebrated for its deep, smoky aroma and creamy texture. Naturally vegan and low in calories, it delivers healthy fats from tahini alongside fiber-rich eggplant.
Roast the whole eggplants over an open flame or under a hot grill, turning often, until the skin is charred and the flesh is very soft.
Let the eggplants cool, then peel away and discard the blackened skin.
Place the flesh in a colander and let it drain for 10 minutes to remove excess liquid.
Add the flesh to a bowl with the tahini, garlic and lemon juice.
Mash or blend, then stir in the cumin and salt until creamy.
Taste and adjust the seasoning with more lemon or salt as needed.
Spread onto a plate, drizzle with olive oil and top with parsley and pomegranate seeds.
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