Iraqi Style Baba Ghanoush

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter provides a nut-free alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola oil is more budget-friendly.

garlic

🥗Healthier: garlic powder

💰Cheaper: none

Garlic powder provides a similar flavor with longer shelf life.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: none

Regular paprika can substitute for a milder flavor.

Wash the eggplants and place them on a baking sheet.

Prick the skin of the eggplants with a knife.

Preheat the oven to 350°F (175°C).

Roast the eggplants in the oven for 50 to 60 minutes.

Remove the eggplants from the oven and let them cool.

Peel off the skin from the eggplants and cut off the stem.

Cut the garlic into small pieces and squeeze the lemon for juice.

In a blender, combine the eggplant flesh, garlic, tahini, yogurt, and lemon juice.

Blend the mixture for about 30 seconds until smooth.

Transfer the baba ghanoush to a bowl and drizzle with olive oil.

Garnish with pomegranate, fresh mint, and rosemary flowers if desired.

Serve with pita bread or peanut chips.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens