Baba Ghanush
6 servings
60 minutes
Baba ganoush is the jewel of Arabic cuisine, infused with Eastern aromas. This famous appetizer salad made from roasted eggplants has a delicate texture and a deep, smoky flavor. Its origins trace back to the Levant, where eggplants have been the foundation of many dishes for centuries. The combination of sweet peppers, fresh tomatoes, garlic, and herbs makes baba ganoush multi-layered in taste: the light tang of pomegranate molasses, the spiciness of barbecue sauce, and the freshness of parsley create a harmonious unity. The dish pairs perfectly with soft lavash or pita bread, immersing you in the atmosphere of an Eastern feast. It is versatile: it can be served as a dip, spread on bread or used as a side dish. Baba ganoush is true delight for lovers of Mediterranean flavors.
1
Place the eggplants in a dish, pierce with a fork, and bake.
- Eggplants: 2 pieces
2
After cooling, peel the skin and cut into small squares.
- Eggplants: 2 pieces
3
Chop the tomato and pepper finely.
- Tomatoes: 1 g
- Sweet pepper: 1 piece
4
Add chopped parsley, onion, and finely minced garlic.
- Parsley: 60 g
- Onion: 60 g
- Garlic: 3 cloves
5
Add oil, pomegranate molasses, salt, barbecue sauce (for those who are not grilling the eggplants, to add flavor and aroma of the grill), pomegranate seeds, salt.
- Extra virgin olive oil: 4 tablespoons
- Black garnet molasses: 4 g
- Barbecue sauce: 1 g
- Pomegranate seeds: to taste
- Salt: to taste
6
Mix everything and it's ready. Serve with lavash.