Baba Ghanoush
recipe

A delicious eggplant dip perfect for mezze platters. This roasted eggplant spread is full of flavor and is served with lemon wedges and pomegranate seeds. Preparation time is over 60 minutes and serves about 4-6 people.
Ingredients:
- 2 medium eggplants
- 2 garlic cloves
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt to taste
- Black pepper to taste
- Pomegranate seeds for garnish
- Lemon wedges for serving
- Pita bread for serving
Instructions:
1. Preheat the oven to 200°C (400°F).
2. Wash the eggplants and make a few slits along their length to allow steam to escape while roasting.
3. Place the eggplants on a baking sheet and roast for about 30-40 minutes, until they are soft and their skin is slightly charred.
4. Allow the eggplants to cool slightly, then peel them and remove the seeds.
5. In a blender, combine the eggplants, garlic, tahini, olive oil, lemon juice, salt, and black pepper. Blend until smooth.
6. Serve the dip in a bowl, garnished with pomegranate seeds, and accompanied by lemon wedges and pita bread.
Nutritional Information (per serving, approximately 100g):
- Calories: 150 kcal
- Protein: 3 g
- Carbohydrates: 10 g
- Fat: 10 g
- Fiber: 3 g

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