How to Make Weaam's Baba Ghanouj - A Step-by-Step Guide

As a staple in Middle Eastern cuisine, baba ghanouj is a traditional eggplant dip that is popular throughout the region. It is typically made with roasted or grilled eggplant, tahini, garlic, and various seasonings. While there are countless variations of baba ghanouj, each with its own unique twist, Weaam's recipe for this classic dish is sure to impress.

Weaam's baba ghanouj is a rich and creamy dip that is bursting with flavor. The smoky undertones from the roasted eggplant combine...

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Ingredients

  • 1 large eggplant
  • 1 clove garlic, minced, or more to taste
  • salt to taste
  • ¼ cup tahini
  • 2 tablespoons pomegranate molasses
  • 2 tablespoons yogurt
  • 1 tablespoon walnuts, crushed, or more to taste

Information

  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr
  • Servings: 12
  • Yield: 1 1/2 cup

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Prick the skin of the eggplant in several places and place on the baking sheet.
  • Roast eggplant in the preheated oven until tender and skin is blistered and blackened, 40 to 50 minutes. Cool until easier to handle, about 10 minutes.
  • Cut the eggplant in half, scoop out the pulp and cut into pieces. Discard any seeds.
  • Mash garlic and salt into a paste using a mortar and pestle. Add eggplant pieces and mash until smooth. Stir in tahini, pomegranate molasses, yogurt, and walnuts, mixing well to combine. Transfer to a small bowl, cover with plastic wrap, and chill.
  • Nutrition

    49 cal.

    • Total Fat: 3g
    • Saturated Fat: 1g
    • Cholesterol: 0mg
    • Sodium: 22mg
    • Total Carbohydrate: 5g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 2g
    • Vitamin C: 1mg
    • Calcium: 32mg
    • Iron: 1mg
    • Potassium: 161mg