Description
Bagel with Baba Ganoush Fresh Vegetables is a delightful, vibrant dish perfect for brunch or a light meal. Picture a warm, toasted bagel topped with creamy baba ganoush made from smoky roasted eggplant and fresh vegetables that add color and crunch. This easy-to-make recipe not only impresses guests but is also packed with nutrients, making it a satisfying option any time of day.
Ingredients
Scale
- 2 bagels (plain, everything, or sesame)
- 1 medium eggplant (about 1 pound)
- 3 tbsp tahini
- 2 tbsp olive oil (plus more for drizzling)
- 1 clove garlic (minced)
- Juice of 1 lemon
- Salt and pepper to taste
- 1 cup assorted fresh vegetables (e.g., cucumbers, tomatoes, bell peppers)
Instructions
- Preheat oven to 400?F (200?C). Slice the eggplant in half lengthwise, score the flesh, drizzle with olive oil, and sprinkle with salt. Place cut-side down on a lined baking sheet.
- Roast for 25-30 minutes until tender and caramelized. Let cool before scooping out the flesh into a mixing bowl.
- Blend the eggplant flesh with tahini, garlic, lemon juice, olive oil, salt, and pepper until smooth.
- Chop fresh vegetables into bite-sized pieces while baba ganoush is blending.
- Toast bagels until golden brown.
- Spread baba ganoush on each toasted bagel half and top with fresh vegetables. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bagel half with toppings (approximately 150g)
- Calories: 320
- Sugar: 4g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg