Smoky from the fire-roasted eggplants, creamy from the smooth and silky tahina, tart and tangy from the pomegranate molasses, this baba ghanouj hits all the best notes.
Keyword: appetizer, Baba ghanoug, Baba ghanouj, Baba Ghanoush, dip, eggplant, mezze, pomegranate, smokey, tahina, tahini, vegan
Equipment
Kitchen tongs
chopping board
chef's knife
Ingredients
For the baba ghanouj
2lbseggplantItalian eggplant or other medium size eggplant preferred
1/3cuptahina/ tahini
2clovesgarlicmashed in mortar and pestle or finely minced
1lemonmedium size
1tspsaltDiamon kosher salt; if using table salt reduce to 1/2 tsp
1tsp cuminground
2TBSpomegranate molasses
Garnishes
olive oilgood quality
2 TBSparsleyfinely chopped
Other optional garnish ideas
Pomegranate arilsoptional but highly recommended if in season!
smoked paprika
toasted pine nuts
Instructions
Roasting the eggplant
Place eggplants on the grate of a gas stove directly over fire and begin roasting at med-high flame. Eggplants should be washed and any stickers removed.
Using tongs, carefully turn and rotate eggplants occasionally over the flame to ensure they are charred on all sides.
Continue roasting and turning eggplants until they become soft and deflated and are thoroughly charred.
Once fully roasted, carefully transfer to a medium size bowl. Cover with a plate and set aside to cool.
Once cooled, remove eggplant skins. It is ok if a few black specks of charred skin remain, as these contribute to the smokey flavor.
On a cutting board, roughly chop the eggplants into chunks, then using a chef's knife chop the eggplant over and over back and forth until cut into small chunks.
Making the baba ghanouj
Transfer roasted and chopped eggplant to a mixing bowl.
Add tahina, garlic, salt, cumin.
Add the juice of HALF your lemon and 1 TBS of pomegranate molasses.
Mix ingredients with a fork, mashing as you go until you reach your desired consistency.
Taste and adjust flavours. If desired, add additional pomegranate molasses and lemon juice, and salt. If it gets too assertively salty or tangy for your taste, add a little more tahina.
Transfer to refrigerator for at least one hour, preferably longer or overnight, as this allows the flavours to meld.
Serving
When ready to serve, plate and drizzle generously with olive oil. Garnish with parsley and any other optional garnishes you choose. Serve with warm pita, or your desired bread.