Description
Pomegranate Baba Ganoush is a delightful twist on the classic Middle Eastern dip, combining the smoky richness of roasted eggplant with the sweet, tangy burst of fresh pomegranate seeds. This vibrant dish not only elevates any appetizer spread but also serves as a healthy snacking option. Perfect for gatherings or cozy nights in, it’s sure to impress your guests with its stunning visuals and delicious flavor profile.
Ingredients
Scale
- 1 large eggplant (about 1 lb)
- 1/2 cup pomegranate seeds
- 1/4 cup tahini
- 2 cloves garlic, minced
- 2 tbsp lemon juice (freshly squeezed)
- 3 tbsp olive oil (extra virgin)
- 1/2 tsp salt
Instructions
- Preheat the oven to 400?F (200?C). Pierce the eggplant several times with a fork and place it on a lined baking sheet. Roast for about 30-40 minutes until charred and soft.
- Allow the eggplant to cool slightly, then peel off the skin and scoop out the flesh into a mixing bowl.
- Add tahini, minced garlic, lemon juice, olive oil, and salt to the bowl. Blend until smooth but still slightly chunky.
- Gently fold in half of the pomegranate seeds for added texture.
- Taste and adjust seasoning if necessary.
- Transfer to a serving bowl, top with remaining pomegranate seeds, drizzle with olive oil, and serve with pita chips or fresh veggies.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 cup
- Calories: 120
- Sugar: 3g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg