Irresistible Pomegranate Baba Ganoush
Delight your taste buds with this creamy and smoky baba ganoush, enriched with vibrant pomegranate seeds—a colorful dip perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: About 4 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern
Ingredients
Scale
- 1 large eggplant
- 1 cup fresh pomegranate seeds
- 1/4 cup tahini
- 2 cloves garlic, minced
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Roast the Eggplant: Preheat your oven to 400°F (200°C). Cut the eggplant in half lengthwise, score the flesh in a crisscross pattern, drizzle with olive oil, and sprinkle with salt. Place cut-side down on a parchment-lined baking sheet and roast for 30–40 minutes until soft.
- Scoop Out the Flesh: Allow the roasted eggplant to cool slightly. Scoop out the flesh into a food processor, ensuring you capture all the smoky goodness.
- Blend Ingredients: Add tahini, minced garlic, lemon juice, olive oil, salt, and pepper to the food processor with the eggplant flesh. Blend until smooth and creamy.
- Fold in Pomegranate Seeds: Transfer the mixture to a serving bowl and gently fold in most of the pomegranate seeds, reserving some for garnish.
- Chill Before Serving: Cover and refrigerate for at least one hour to enhance flavors.
- Serve it Up!: Drizzle additional olive oil on top before serving and garnish with remaining pomegranate seeds. Serve alongside warm pita bread or fresh veggies.
Nutrition
- Serving Size: 1/4 cup (60g)
- Calories: 140
- Sugar: 3g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg