Baba Ganoush Mezze Plate
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Middle-eastern · 45 min · vegetarian, vegan, dairy-free, low-carb
274 cal
6g protein
22g carbs
18g fat
per serving · estimated
Ingredients
- 1 large globe eggplants
- 1/4 cup tahini
- 1 garlic clove
- 1 lemon
- 1 1/2 tbsp extra-virgin olive oil
- 1 tbsp fresh parsley
- 1 tbsp pomegranate seeds
- to serve warm pita
Method (tap to check — screen stays awake)
- Char the whole eggplants directly over a gas flame or under a broiler, turning, until collapsed and smoky, 20 minutes.
- Cool, then scoop the flesh into a colander and drain 10 minutes.
- Mash the flesh with a fork and stir in tahini, grated garlic, lemon juice, and salt.
- Loosen with a little olive oil to a spreadable dip.
- Spread on a plate and drizzle with more oil.
- Top with parsley and pomegranate seeds; serve with warm pita.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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