Appetizer
Baba Ghannouge
A smoky, creamy Lebanese eggplant dip that pairs beautifully with warm Arabic bread, grilled dishes, or fresh vegetables. Simple, authentic, and full of rich Mediterranean flavour.
Ingredients
- 1 kg Eggplants
- ½ cup Al Wadi Al Akhdar Tahina
- ½ cup Yogurt
- 3 Lemons, juiced
- To taste Salt
- For garnish Pomegranate arils
- For drizzling Olive Oil
Preparation
- Roast the eggplants directly over an open flame for about 15 minutes, turning occasionally until the skin is charred and the flesh becomes soft and smoky.
- Slice the eggplants lengthwise and scoop out the flesh, discarding the burnt skin.
- Finely chop the eggplant pulp with a knife and transfer to a mixing bowl.
- Add the tahina, yogurt, lemon juice, and salt. Mix until smooth and creamy.
- Transfer to a serving dish and garnish with pomegranate arils.
- Finish with a generous drizzle of olive oil and serve with warm Arabic bread.
- Or just buy it here Al Wadi Baba Ghannouge 😉
Best enjoyed fresh with warm pita bread, grilled meats, or crisp vegetable sticks for an authentic Middle Eastern experience.
