Baba Ganoush in a red bowl, topped with pomegranate seeds
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5 from 1 vote

Baba Ganoush

Baba Ganoush isn't just fun to say, it's fun to eat too. Dips don't need to be unhealthy, and this veggie packed dip shows just how healthy dips can be.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Sauce/Spread, Side Dish
Cuisine: Middle Eastern
Keyword: babaganoush recipe, healthy dip, middle eastern recipe, sauce recipe
Servings: 4 people
Calories: 103kcal
Author: Dannii

Ingredients

  • 600 g aubergines (eggplant)
  • 2 garlic cloves
  • 1 tbsp olive oil
  • 2 tbsp fresh parsley
  • 1 tbsp fresh mint
  • 0.5 lemon (juice only)
  • 1 tbsp tahini
  • 2 tbsp pomegranate seeds
  • 1 pinch sea salt and black pepper

Instructions

  • Slice the aubergines/eggplant lengthways and put them on a baking tray cut side up and spray with a little oil. Bake at 200C/390F for 45 minutes.
  • Once the aubergine/eggplant is cooked, scoop out the flesh and put into a food processor with the rest of the ingredients (except the pomegranate).
  • Blend until smooth, pour in to a bowl and top with pomegranate.

Nutrition

Serving: 1portion | Calories: 103kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Sodium: 16mg | Potassium: 407mg | Fiber: 5g | Sugar: 6g | Vitamin A: 210IU | Vitamin C: 14.2mg | Calcium: 28mg | Iron: 0.7mg