The baba ghanoush (baba ghannuj, baba ganush), which main ingredient is aubergine, is a traditional Lebanese dish typically served as part of the mezze (starters).
Aubergines (eggplants) are rich in fiber, magnesium, copper, manganese, potassium and vitamins B1 and B6 what makes “Baba ghanoush” a very healthy and tasty Mediterranean dish.
Other popular and healthy vegan Lebanese mezze dishes that I have already shared with you on the blog are: “Hummus”, “Falafel”, “Za’atar Man’ouche”, “Tabbouleh” and “Spinach fatayers”.
Today I share with you my Lebanese family baba ghanoush recipe. This tasty Mediterranean dish has a sumptuous silky-smooth texture and it is perfect served with my “Extra virgin olive oil pita breads” recipe.
If you try this tasty and healthy vegan Mediterranean diet recipe of Lebanese baba ghanoush please let me know, leave a comment and rate it. I would love to know what you come up with. Enjoy!
- 2 Aubergines (eggplant)
- 5 Tablespoons freshly squeezed lemon juice
- 1 Garlic clove, peeled and crushed
- 3 Tablespoons tahini
- 1 Teaspoon sea salt
- 2 Tablespoons extra virgin olive oil (EVOO)
- 2 Tablespoons pomegranate seeds
- Some parsley leaves, finely chopped
- Some mint leaves, finely chopped
- Have the aubergines, the parsley and mint leaves well washed and all the ingredients prepared as indicated in the ingredients description.
- Preheat the oven to 200 degrees C (392 degrees F).
- Put the aubergines in a baking dish. Use a fork to prick some holes on the aubergines and cook them in the oven for approximately 50 minutes until they are tender. Remove from the oven and allow them to cool. Then peel the aubergines, cut them into small cubes, and add them into a bowl. Mash them well with a fork until smooth, or if you prefer a silkier texture use a blender and blend until slightly smooth.
- Mix the peeled and crushed garlic cloves and the salt in a mortar and pestle until you get a paste. Add the tahini and the lemon juice and mix well.
- Pour the garlic, tahini and lemon mix into the bowl with the mashed aubergine and mix it all well until combined.
- Pour on a serving plate and sprinkle with parsley, mint and pomegranate seeds. Drizzle with the extra virgin olive oil and serve with pita bread.
When you say 2 eggplants, of what size/weight? They range from 1/2 lb to 1.5 pounds each, so this clearly impacts proportion of ingredients. Thanks
Hi Robin, you should use 2 medium size eggplants. Enjoy and happy healthy cooking!
Fantastic recipe. The tahini really adds that wonderful extra taste to this dish. This is my go to mini-lunch meal for the day.
Is there any way you could publish the nutritional information and serving size for your recipes? I think I am always eating a bit too much!
Hi Fritz, I’m glad to know you like it 🙂 I am of the opinion that counting calories keeps you from enjoying food. This is a very tasty and nutritionally balanced recipe, I would encourage you to simply enjoy it and forget about its calories. As indicated in the recipe the servings for this recipe are for 4 people, so you could simply divide in 4 portions 😉 Enjoy and happy healthy cooking!