Quick and Simple Lebanese Baba Ganoush Recipe
Bana Ganoush is a delicious Lebanese dip made of grilled aubergines, tahini and yoghurt.
Cuisine Lebanese, Middle Eastern
Prep Time 10 minutes minutes Cook Time 20 minutes minutes Total Time 30 minutes minutes
- 2 aubergines (about 500 g/ 17 oz)
- 1 clove garlic clove crushed
- 1 teaspoon salt
- 75 g tahini 2.6 oz
- 25 ml olive oil 0.8 fl oz
- 50 g greek yoghurt 1.7 oz
- 50 ml fresh lemon juice 1.6 fl oz
to garnish!
- 1 tablespoon handful pomegranate seeds
- 1 tablespoon fresh mint leaves
To prepare the aubergine on a grill or BBQ- (My preferred way)
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.
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