Baba Ganoush (Middle Eastern Eggplant Dip)

Name: Baba Ganoush (Middle Eastern Eggplant Dip)
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Ingredients: 2 large eggplants (approximately 400g each for a total of 800g); 2 tablespoons pomegranate molasses; Juice of 1/2 small lemon (approximately 2.5 tablespoons); 1/2 tsp salt (per preference); 2 small cloves garlic (crushed); 1/4 cup finely chopped onions; 1/4 cup finely chopped tomatoes; 1/4 cup finely chopped parsley

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Prep Time: 10 minutes

Cook Time: 60 minutes

Total: 70 minutes

Servings: 4

baba ganoush eggplant dip

Baba Ganoush (Middle Eastern Eggplant Dip)

Ingredients

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2 large eggplants (approximately 400 grams each for a total of 800 grams)2 tablespoons pomegranate molassesJuice of 1/2 small lemon (approximately 2.5 tablespoons)1/2 tsp salt (per preference)2 small cloves garlic (crushed)1/4 cup finely chopped onions1/4 cup finely chopped tomatoes1/4 cup finely chopped parsley

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Instructions

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Step 1

Start by preheating your oven to 450F

Step 2

Wash and dry your eggplant, then pierce it using a knife to create several slits all around the eggplant, about 4-5 times. This helps the steam escape

Step 3

Place the eggplant on a foil lined baking sheet and bake for 1 hour, or until it is really soft and can be easily pierced with a fork

Step 4

Cut the eggplant in half lengthwise and scoop out the flesh using a fork or spoon. Place it in a sieve over a bowl and allow it to drain its liquid for a few minutes

Step 5

In a bowl, mix together the eggplant flesh, pomegranate molasses, lemon juice, salt, garlic, onions, tomatoes and parsley and mash it well using a fork. This will create a chunky consistency.

Step 6

Adjust the baba ganoush to your liking

Step 7

Serve the baba ganoush topped with olive oil, pomegranate seeds and/or parsley