Baba Ghanoush with Olive Oil and Pomegranate Seeds
A smoky and flavorful Lebanese eggplant dip made without tahini (soy-free), using olive oil, garlic, and lemon juice for richness. Garnished with pomegranate seeds for a burst of flavor.
Ingredients
- 2 medium Eggplant
- 3 cloves Garlic
- 2 tbsp Lemon juice
- 1/4 cup Olive oil
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1/4 cup Pomegranate seeds
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to about 205°C (200°C).
- 2Prick the eggplants all over with a fork.
- 3Roast the eggplants for 30-40 minutes, or until they are very soft and the skin is wrinkled.
- 4Let the eggplants cool slightly, then cut them in half and scoop out the flesh.
- 5Place the eggplant flesh in a colander and let drain for 15 minutes to remove excess liquid.
- 6In a food processor, combine eggplant flesh, garlic, lemon juice, olive oil, salt, and pepper. Process until smooth.
- 7Transfer to a serving dish and garnish with pomegranate seeds.
- 8Serve with gluten-free crackers or vegetables.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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