Description
Babbaganoush is a smoky, creamy Middle Eastern eggplant dip bursting with flavor and texture. This version features roasted eggplant, fresh tomatoes, walnuts, parsley, green onions, and pomegranate for a bright and vibrant twist.
Ingredients
Scale
- 1 large eggplant (about 1.25 pounds)
- 1 cup diced tomato
- 1 cup chopped walnuts
- 1 cup chopped parsley
- 1 cup fresh pomegranate seeds
- 2/3 cup finely diced green onions
- 1–2 tablespoons pomegranate molasses (plus more to drizzle)
- 1 teaspoon lemon zest
- Salt, to taste
- Optional: drizzle of olive oil at the end
Instructions
- Preheat oven to 425°F. Line a baking tray with parchment paper.
- Prick the eggplant with a fork and roast for 35–40 minutes, turning halfway, until the skin is charred and the flesh is soft.
- Let the eggplant cool, then scoop out the flesh and transfer to a mixing bowl.
- Mash the eggplant gently with a fork until it reaches a creamy texture.
- Add diced tomato, chopped walnuts, parsley, pomegranate seeds, and green onions. Stir gently to combine.
- Mix in pomegranate molasses, lemon zest, and salt. Adjust flavor to taste.
- Transfer to a serving bowl, drizzle with more pomegranate molasses and olive oil if desired.
- Serve with pita bread, crackers, or fresh vegetables.
Notes
- For extra smokiness, char the eggplant directly over a flame before roasting.
- Use fresh lemon zest for brightness without added acidity.
- Let the dip rest for 20 minutes before serving to allow flavors to meld.
- Garnish with extra pomegranate seeds and herbs for presentation.
Nutrition
- Serving Size: 1/2 cup
- Calories: 190
- Sugar: 6g
- Sodium: 190mg
- Fat: 13g
- Saturated Fat: 1.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg