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

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Classic Baba Ghanoush

Classic Baba Ghanoush — a smoky, rich, and creamy eggplant dip, naturally low-carb and perfectly balanced for blood sugar stability.
Course Appetizer
Cuisine Middle Eastern
Keyword healthy appetizer, vegan, Vegetarian
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 5 people
Calories 1300kcal

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

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