Quick and Simple Lebanese Baba Ganoush Recipe
Bana Ganoush is a delicious Lebanese dip made of grilled aubergines, tahini and yoghurt.
Servings 4 people
Calories 236kcal
Ingredients
- 2 aubergines about 500 g/ 1lb
- 1 clove garlic clove crushed
- 1 teaspoon salt
- 75 g tahini
- 25 ml olive oil
- 50 g greek yoghurt
- 50 ml fresh lemon juice
to garnish!
- 1 tablespoon handful pomegranate seeds
- 1 tablespoon fresh mint leaves
Instructions
To prepare the aubergine on a grill or BBQ- (My preferred way)
- Place the aubergines on the BBQ and cook until both sides the aubergine is soft inside and the outer surface of the aubergines are charred.
To prepare the aubergine on a gas hob
- Let the aubergine site over the flame of a gas hop until the outer surface is charred. Rotate occasionally.
- To prepare the aubergine in the oven
- Preheat your oven to 200 degrees. Slice the aubergine in half and roast cut side down for half an hour in the oven.
- Preparing the Dip
- Split the aubergines open on a chopping board. Scoop out the soft flesh and remove the skin. Place the flesh into a bowl.
- Peel the garlic and crush it into the bowl.
- Add the salt.
- Mix the tahini with a spoon before slowly pouring it into the aubergine mixture.
- Add the yoghurt and olive oil and mix everything with the back of a spoon.
- Puree the mixture with a blender or immersion stick.
- Place the baba ganoush into a bowl. Pour over a teaspoon of pomegranate molasses and sprinkle with fresh pomegranate seeds and mint leaves.
Nutrition
Calories: 236kcal | Carbohydrates: 19g | Protein: 7g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 1mg | Sodium: 598mg | Potassium: 651mg | Fiber: 8g | Sugar: 9g | Vitamin A: 120IU | Vitamin C: 11mg | Calcium: 66mg | Iron: 1mg
