Lebanese Baba Ganoush With Pomegranate

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K Amirjanyan

Community Member

“The traditional preparation method of Baba Ganoush is for the eggplant to be roasted or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. It is a typical meze of Lebanese cuisine, often eaten as a dip and is sometimes added to other dishes.”

Difficulty

Easy 👌
10
min.
Preparation
50
min.
Baking
10
min.
Resting

Ingredients

Servings:-4+
globe eggplants
120 g tahini
lemon juice
cloves garlic
25 ml pomegranate molasses
25 ml olive oil
12 g parsley
10 g salt
1 g ground pepper
40 g pomegranate seeds
Metric
Imperial
  • Step 1/2

    Preheat oven to 200 degrees C. Pierce the eggplants a few times with a fork to vent. Roast for about 50 minutes. Take out of oven and let it cool for 10 minutes. When the eggplants are cool, cut off the top and peel off the skin.
    • globe eggplants

    Preheat oven to 200 degrees C. Pierce the eggplants a few times with a fork to vent. Roast for about 50 minutes. Take out of oven and let it cool for 10 minutes. When the eggplants are cool, cut off the top and peel off the skin.

  • Step 2/2

    Place the flesh of the eggplants in a food processor or blender. Add lemon juice, tahini, garlic cloves , olive oil, pomegranate molasses, parsley, salt and pepper . Blend for 1-2 minutes until the mixture is smooth and creamy. Garnish with parsley olive oil and pomegranate seeds. Enjoy!
    • 120 g tahini
    • lemon juice
    • 10 g salt
    • 1 g ground pepper
    • cloves garlic
    • 12 g parsley
    • 25 ml pomegranate molasses
    • 40 g pomegranate seeds

    Place the flesh of the eggplants in a food processor or blender. Add lemon juice, tahini, garlic cloves , olive oil, pomegranate molasses, parsley, salt and pepper . Blend for 1-2 minutes until the mixture is smooth and creamy. Garnish with parsley olive oil and pomegranate seeds. Enjoy!