Baba Ganoush (Middle Eastern Eggplant Dip)

Baba ganoush is a Middle Eastern eggplant dip made with roasted eggplant, pomegranate molasses and finely chopped vegetables. I think it deserves just as much buzz as hummus! It's so easy to make at home and can be used in a variety of ways. Try it and you'll see.

📝 Ingredients

• 2 large eggplants (approx. 800g)
• 2 tablespoons pomegranate molasses
• 2 1/2 tablespoons lemon juice
• 1/2 tsp salt (per preference)
• 2 small garlic cloves (crushed)
• 1/4 cup onions (finely chopped )
• 1/4 cup tomatoes (finely chopped )
• 1/4 cup parsley (finely chopped)

👨‍🍳 Instructions

1. 1Start by preheating your oven to 450F
2. 2Wash 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
3. 3Place 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
4. 4Cut 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
5. 5In 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.
6. 6Adjust the baba ganoush to your liking
7. 7Serve the baba ganoush topped with olive oil, pomegranate seeds and/or parsley