Baba ganoush
Baba ganoush is a famous Levantine mezze dish that consists of chopped roasted eggplant mixed with fresh veggies and tangy dressing.
Equipment
- Oven for roasting eggplants
- Chopping board
- Colander
Ingredients
- 2 eggplants medium size
- ¼ cup red peppers finely chopped
- ¼ cup green peppers finely chopped
- 1 tomato medium size, deseeded.
- 1 clove garlic
- ⅛ cup fresh parsley finely chopped
- ⅛ cup fresh mint finely chopped
- ¼ cup pomegranate seeds for garnishing
- ¼ cup walnut chopped for garnishing
Dressing ingredients:
- ¼ cup olive oil
- 1½ tablespoon pomegranate molasses
- 1 teaspoon salt
- ½ lemon juiced
Instructions
Oven-roasted eggplants:
- Preheat the oven to 220°C.Line a baking sheet with parchment paper & set aside.
- To prep the eggplants for oven roasting, first thing rinse under cold water & dry each eggplant using a kitchen/paper towel.
- Using a fork poke several holes throughout each eggplant.
- Arrange the eggplant on the baking tray & transfer it to the oven.
- Bake in the oven for 40 minutes, until they are fully cooked and softened, making sure to turn them halfway through. Depending on your eggplant size it might take longer to fully cook them or less time.
- In the last 5 minutes add the clove of garlic to the eggplant in the oven to roast (drizzle the clove with love oil first then pop in the oven)
- Remove the eggplants from the oven and let them cool before using them.
Making baba ganoush:
- Once eggplants are cooled, slice them open and scoop out the flesh with a spoon and transfer them to a chopping board. Chopp them into med-size chunks.
- Transfer the roasted chopped eggplants to a colander and let the liquid drain for 5-10 minutes.
- To a mixing bowl add the eggplants, chopped peppers, tomato, parsley, mint, and minced roasted garlic clove.
- Add the dressing ingredients, olive oil, pomegranate molasses, salt, and lemon juice. Mix to combine.
- Transfer to a serving plate, garnish with pomegranate seeds and chopped walnuts, dig in and enjoy.