Syrian Baba Ganoush
Smoky charred-eggplant dip blended with tahini and lemon, a Syrian classic meze.
✍️ Veg.Pub EditorialPublished 2026-05-15👁 54 views
Calories
180
kcal
Servings
4
Prep time
30
min
Diet
vegan
🧺 Ingredients
- Eggplants2 (about 600g)
- Tahini3 tbsp
- Lemon juice2 tbsp
- Garlic2 cloves
- Extra virgin olive oil2 tbsp
- Pomegranate seeds (garnish)to taste · Swap: chopped parsley
- Saltto taste
👩🍳 Steps
- 1Char whole eggplants over an open flame or at 230C until the skins blacken and the flesh collapses, about 25 minutes.
- 2Cool slightly, peel off the charred skin and drain the bitter juices.
- 3Mash the flesh with tahini, lemon juice, minced garlic and salt into a coarse puree.
- 4Plate, drizzle with olive oil, scatter pomegranate seeds and serve with pita.
📊 Nutrition
| Protein | 4g |
| Iron | 2mg |
| Calcium | 70mg |
| Fiber | 6g |
Introduction
Baba ganoush is a beloved Levantine meze; the Syrian version leans into open-fire smokiness, weaving rich eggplant with tahini and lemon.
Wellness Benefits
- Eggplant is cooling and sweet, rich in fiber and anthocyanins to help clear heat and ease the bowels.
- Tahini adds calcium and good fats while olive oil moistens, balancing the cooling eggplant with warming richness.
Nutrition Highlights
- Low in calories and high in fiber, friendly for weight management.
- Eggplant skin is rich in antioxidants, and charring preserves more flavor compounds.
Tips
- Direct flame gives the smoky note; a stovetop gas burner with a rack works at home.
- Drain the flesh well so the dip is not watery or bland.
Author: Veg.Pub Editorial
Source: 改编自各国传统素食 · License: 原创改编
