Classic Baba Ghanoush
💡 Why It Works
- Eggplants are naturally low in carbs and high in fiber.
- Roasting the garlic and eggplant adds depth and creaminess without any dairy or extra carbs.
I absolutely love grilled eggplants. This is a flavor that instantly takes me back to my Moldovan childhood. Smoky, soft, and rich, they were always the heart of our family cooking. This is why I always love cooking babganoush — a middle-eastern stable, where eggplants open up the best.
This version is my go-to: easy, healthy and bolder in flavor. I roast the eggplants until they’re meltingly soft, blend them with tahini, lemon juice, and slow-roasted garlic, and finish with a drizzle of olive oil.
It’s completely carb-free, which makes it ideal for people watching their blood sugar, following a low-carb diet, or just looking to incorporate new healthy meals into their menu. And it’s incredibly versatile: serve it as a dip with raw veggies, a side for grilled meats, or an appetizer with flatbread.
Best of all, it keeps well for days in the fridge, making it amaziung for make-ahead meals or party meals
Recipe
Classic Baba Ghanoush
Ingredients
- 4 pcs Eggplants medium-sized
- 1 head Garlic
- 2-3 sprigs Cilantro
- 4 tbsp Tahini
- 5 tbsp Olive oil
- 1 tbsp Lemon juice
- 0.5 tsp Cumin
- Salt to taste
- Pomegranate seeds for garnish
Instructions
- Cut the eggplants in half lengthwise, and make criss-cross cuts
- Lightly brush the eggplants with oil, and place them on a baking sheet.
- Wrap the whole garlic bulb in foil and place it on the baking sheet with the eggplants.
- Bake the vegetables at 200°C (390°F) for 30-35 minutes, or until the eggplants became soft
- Once the eggplants are ready, let them cool.
- Scoop out the flesh with a tablespoon and transfer it to a blender. Add the tahini, olive oil, roasted garlic (squeeze it out of the skin), lemon juice, and cumin to the blender. Blend until you achieve a smooth, creamy texture.
- Spread the mixture on a plate, drizzle with extra virgin olive oil, sprinkle with fresh cilantro
- Add pomegranate seeds as garnish and serve with farm flatbread
