🇱🇧 Lebanon recipe
Baba Ganoush
A smoky, creamy eggplant dip that is the perfect counterpart to hummus on any Lebanese mezze table. Whole eggplants are charred directly over a flame until the skin is blackened and the flesh is completely collapsed, then the silky pulp is blended with tahini, lemon juice, and garlic.
Prep15 mins
Cook25 mins
Serves6
Difficultyeasy
Ingredients
- 3 large eggplants (about 1kg total)
- 60g tahini (well-stirred)
- 50ml fresh lemon juice (about 2 lemons)
- 2 cloves garlic, crushed
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground cumin
- 2 tablespoons extra virgin olive oil for serving
- Seeds of half a pomegranate for garnish
- 1 tablespoon fresh flat-leaf parsley, chopped, for garnish
- Warm pita bread for serving
Method
9 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
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Nutrition per serving
- Calories
- 120
- Protein
- 3 g
- Carbs
- 10 g
- Fat
- 9 g
