Lebanese Baba Ganoush
Lebanese Baba Ganoush is a favorite dip for smooth and savory mezzes. Air-fried large eggplant quarters lend a smoky flavor that is creamed to perfection with the earthy richness of homemade tahini. Folded with a tang of thick Greek yogurt, this dip is elevated with Za'atar seasoning, cumin, paprika, and lemon juice for brightness. Indulge in this mildly spiced condiment, perfect with warm pita bread, fresh vegetable sticks, or simply on its own!
Equipment
- air fryer, spice grinder
Ingredients
For the tahini:
- 2 tbsp white sesame seeds hulled
- ¼ tsp salt
- 1 tbsp pine nuts
- 2 tbsp olive oil extra virgin
For the Lebanese Baba Ganoush:
- 1 eggplant American large variety
- 2 clove garlic minced
- ¼ tsp ground cumin
- ¼ tsp paprika powder
- ¼ tsp Za'atar seasoning
- ¼ tsp salt
- ½ tbsp lemon juice
- 1 tbsp Greek yogurt
- 1 tbsp olive oil for air frying
- 1 tbsp pomegranate arils for garnish
- 4 Persian cucumber sticks, optional
Instructions
How to make the tahini:
- Prepare the ingredients. Roast the sesame seeds in a pan on low heat for 2-3 minutes until light brown and cool them for a minute.
- Place the ingredients in a spice grinder and grind until smooth. Keep the tahini aside.
How to make the Lebanese Baba Ganoush:
- Prepare the ingredients.
- Cut the eggplant lengthwise into quarters. Place the cut ends on a foil-lined tray and drizzle the olive oil. Air fry them at 425 degrees F for 50 minutes or until lightly charred.
- Scoop out the flesh of the eggplant (discard the charred skin )and grind it with the spices, garlic, lemon juice, salt, and yogurt.
- Add the yogurt and the tahini and fold them into the mixture.
- Serve the Lebanese Baba Ganoush garnished with pomegranate arils, a sprinkle of paprika and cucumber sticks on the side.
Nutrition
Calories: 142kcalCarbohydrates: 9gProtein: 2gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 0.1mgSodium: 237mgPotassium: 322mgFiber: 4gSugar: 5gVitamin A: 71IUVitamin C: 5mgCalcium: 54mgIron: 1mg
