Baba Ghannouj or Eggplant Raheb Salad

Name: Baba Ghannouj or Eggplant Raheb Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Middle Eastern
Ingredients: 500g or 1 large eggplant.; - 1 spring onion finely chopped.; - 1 tomato finely chopped.; - 2 cloves of garlic, grated.; - 1/4 cup of chopped parsley.; - 1 lemon juiced, (or more).; - 1 tsp Lemon Zest grated; - 2 tablespoon olive oil (as needed).; - 80g Pomegranate Seeds.; - ½ tsp Salt or to taste; 1 tablespoon fresh mint leaves, optional.; - 1 tablespoon pomegranate molasses, optional but recommended

4 steps

Prep:15minCook:10min

Baba Ghannouj is a staple Lebanese side dish. It is part of a traditional cold mezza a popular appetizer on many Lebanese and Levantine restaurants’ menus. The original Baba Ghannouj recipe DOES NOT contain any tahini. If you are looking for creamy tahini eggplant dish, you should look for Mutabbal Eggplant.

Updated at: Thu, 17 Aug 2023 05:02:59 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories128.9 kcal (6%)

Total Fat7.7 g (11%)

Carbs15.1 g (6%)

Sugars8.3 g (9%)

Protein1.8 g (4%)

Sodium297.4 mg (15%)

Fiber4.6 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

500geggplant

2 clovesgarlic

¼ cupparsley

1 tspLemon Zest

2 tablespoonolive oil

as needed

80gPomegranate Seeds

½ tspSalt

or to taste

1 tablespoonfresh mint leaves

optional

1 tablespoonpomegranate molasses

optional but recommended

Instructions

Step 1

Roast the eggplant on a stove top directly over the flame for about fifteen minutes, turning every few minutes until the skin burnt and pulp well done, Transfer it to a colander, cut the top off and peel the charred skin off with a fork. Leave to drain.

Step 2

In a mixing bowl, with a fork chop the eggplant roughly or into long thin strips, add tomato, onion, garlic, parsley, lemon juice, lemon zest, olive oil & salt (You can add the optional pomegranate molasses now if you like) Stir and allow the eggplant to marinate at room temperature for at least an hour.

Step 3

Transfer to a serving plate, drizzle generously with extra virgin olive oil and scatter on the pomegranate seeds and garnish with the optional molasses & herbs.

Step 4

Serve with fresh flatbreads.