Dead Sea Babaganoush
Babaganoush is a popular Middle Eastern dip made from roasted eggplants.
This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Dead Sea Babaganoush
Ingredients
Instructions
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Preheat the grill or oven to 400°F (200°C).
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Prick the eggplants with a fork and place them on the grill or in the oven. Cook until the skin is charred and the flesh is soft, about 20-25 minutes.
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Remove the eggplants from the grill or oven and let them cool slightly. Peel off the charred skin and discard.
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In a food processor, combine the eggplant flesh, tahini, garlic, lemon juice, olive oil, and salt. Process until smooth.
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Transfer the babaganoush to a serving dish and garnish with parsley and pomegranate seeds.
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Serve with pita bread or vegetables.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 15g5%
- Sugars 5g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
