Name: Smoky Baba Ghanoush (Eggplant Dip)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 whole Large eggplants; 0.25 cups Tahini; 3 tbsp Lemon juice; 1 clove Garlic clove, minced; 2 tbsp Olive oil; 0.5 tsp Salt; 1 tbsp Fresh parsley, chopped; 1 tbsp Pomegranate seeds (optional)

VeganSnackVegetarian

Ingredients (8)

Ingredient	Qty	Cal	P	C	F
Large eggplants	2 whole	57	2g	13g	0g
Tahini	0.25 cups	89	3g	3g	8g
Lemon juice	3 tbsp	3	0g	1g	0g
Garlic clove, minced	1 clove	1	0g	0g	0g
Olive oil	2 tbsp	62	0g	0g	7g
Salt	0.5 tsp	0	0g	0g	0g
Fresh parsley, chopped	1 tbsp	0	0g	0g	0g
Pomegranate seeds (optional)	1 tbsp	3	0g	1g	0g

Ingredients (8)

Ingredient	Qty	Cal	P	C	F
Large eggplants	2 whole	57	2g	13g	0g
Tahini	0.25 cups	89	3g	3g	8g
Lemon juice	3 tbsp	3	0g	1g	0g
Garlic clove, minced	1 clove	1	0g	0g	0g
Olive oil	2 tbsp	62	0g	0g	7g
Salt	0.5 tsp	0	0g	0g	0g
Fresh parsley, chopped	1 tbsp	0	0g	0g	0g
Pomegranate seeds (optional)	1 tbsp	3	0g	1g	0g

Directions

Step 1
Preheat oven to 400°F (200°C) or prepare a grill. Pierce eggplants several times with a fork.
Step 2
Roast eggplants directly over an open flame on a gas stove until skin is charred and flesh is very soft (about 10-15 min), or bake/grill for 30-40 minutes, turning occasionally, until soft and collapsing.
Step 3
Once cooked, place hot eggplants in a bowl and cover with plastic wrap for 10-15 minutes to steam, making them easier to peel.
Step 4
Peel the charred skin off the eggplants. Discard the skin. Place the soft flesh in a colander to drain excess liquid for 5-10 minutes.
Step 5
Transfer eggplant flesh to a bowl. Mash with a fork or process briefly in a food processor (for a smoother texture). Add tahini, lemon juice, minced garlic, olive oil, and salt.
Step 6
Mix until well combined and creamy. Taste and adjust seasoning as needed.
Step 7
Transfer to a serving dish, drizzle with a little extra olive oil, and garnish with fresh parsley or pomegranate seeds before serving.