Lebanese Baba Ganoush With Pomegranate

Lebanese Baba Ganoush With Pomegranate

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K. K.

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"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 👌
Preparation
10 min
Baking
50 min
Resting
10 min

Ingredients

2Servings
2
globe eggplants
60 g
tahini
½
lemon juice
2
cloves garlic
12½ ml
pomegranate molasses
12½ ml
olive oil
6 g
parsley
5 g
salt
½ g
ground pepper
20 g
pomegranate seeds

  • 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.
    • 2 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!
    • 60 g tahini
    • ½ lemon juice
    • 5 g salt
    • ½ g ground pepper
    • 2 cloves garlic
    • 6 g parsley
    • 12½ ml pomegranate molasses
    • 20 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!

  • Enjoy your meal!

    Lebanese Baba Ganoush With Pomegranate

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