Baba Ghanouj with Pomegranate Molasses

Servings: 6

Add pizazz to a traditional baba ghanouj by mixing in sweet pomegranate molasses and tart pomegranate seeds! Baba ghanouj is made from eggplant, a Mediterranean superfood that is teeming with health benefits, including the ability to repair cell damage, protect heart health, and manage weight gain.

INGREDIENTS

1 large eggplant
2 tablespoons lemon juice
2 tablespoons pomegranate molasses
¼ cup tahini
2 garlic cloves
1½ teaspoons salt
½ cup fresh parsley leaves
½ cup fresh pomegranate seeds
2 tablespoons extra-virgin olive oil

INSTRUCTIONS

 1. Preheat the oven to 400°F.
2. Wrap the eggplant in aluminum foil, place it on a baking sheet, and roast it for 45–60 minutes, until soft and tender.
3. Unwrap the eggplant and allow it to cool for 10 minutes.
4. Trim the stem end of the eggplant and peel and discard the skin.
5. Roughly chop the eggplant flesh and transfer it to the bowl of a food processor. Add the lemon juice, pomegranate molasses, tahini, garlic, and salt and process for 1 minute, until smooth.
6. Transfer the mixture to a serving dish and garnish with parsley, pomegranate seeds, and olive oil. Serve with pita bread, if desired.

NUTRITION • per one serving • 

Calories 120 —
Total Fat 7 g 9%
Saturated Fat 0.9 g 5%
Polyunsaturated Fat 2.5 g —
Monounsaturated Fat 2.8 g —
Trans Fat — 
Cholesterol — 
Sodium 210 mg 9%
Total Carbohydrates 15 g 5%
Dietary Fiber 4 g 14%
Total Sugars 9 g —
Protein 3 g 6%
Vitamin A 37 mcg 2%
Vitamin C 26 mg 6%
Vitamin D 0.3 mcg —
Potassium 378 mg 8%
Calcium 68 mg 6%
Iron 1.5 mg 8%

This AMAZING Recipe can be found in my Intermittent Fasting and the Mediterranean Diet Cookbook here