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| Weaam's Baba Ghanouj |
"Baba Ghanouj is a traditional Middle Eastern appetizer. My version of Baba Ghanouj uses pomegranate molasses instead of lemon, and crushed walnuts for texture. This can be made a day ahead. Bring to room temperature, drizzle with olive oil, and serve with pita bread."
Ingredients :
- 1 large eggplant
- 1 clove garlic, minced, or more to taste
- salt to taste
- 1/4 cup tahini
- 2 tablespoons pomegranate molasses
- 2 tablespoons yogurt
- 1 tablespoon walnuts, crushed, or more to taste
Instructions :
| Prep : 10M | Cook : 12M | Ready in : 1H |
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- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Prick the skin of the eggplant in several places and place on the baking sheet.
- Roast eggplant in the preheated oven until tender and skin is blistered and blackened, 40 to 50 minutes. Cool until easier to handle, about 10 minutes.
- Cut the eggplant in half, scoop out the pulp and cut into pieces. Discard any seeds.
- Mash garlic and salt into a paste using a mortar and pestle. Add eggplant pieces and mash until smooth. Stir in tahini, pomegranate molasses, yogurt, and walnuts, mixing well to combine. Transfer to a small bowl, cover with plastic wrap, and chill.
Notes :
- You can also cook the eggplant on a grill or directly over the flame of a gas stove if you prefer.
- I use a mortar and pestle because it gives a nice texture. You can use a food processor instead.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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