Classic Baba Ghanoush
Classic Baba Ghanoush — a smoky, rich, and creamy eggplant dip, naturally low-carb and perfectly balanced for blood sugar stability.
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