Smokey Baba Ghannouj Recipe
2 large Italian eggplants
1 tbsp salt
1 tbsp pomegranate molasses
½ cup tahini
1 clove garlic (minced)
Optional: 2 Scallions & 1/2 tomato (finely chopped) or fresh pomegranate seeds
Peel the garlic clove and mince it using a micro-plane. (Note: I always have an abundance of Toum (Garlic Sauce) and I just simply use 1/4 tsp of that instead of 1 clove of garlic.) Roast the eggplants whole on an open fire. However, if you don’t have access to an open flame, char the eggplant on a hot cast iron skillet then place it on a baking sheet and roast in the oven at 400F until the flesh gets soft.
In a separate bowl, mix the tahini, garlic and pomegranate molasses. Once roasted, peel and puree the eggplant with a fork (keeping it a little chunky). Add the mashed eggplant to the previous mix then stir the mixture and taste it, adjusting the flavours as you wish.
You can add the scallions and tomatoes at this point to elevate the dip into more of a dip/salad hybrid! You can even top your Baba Ghannouj up with some fresh pomegranate seeds for an extra crunch and zesty sweetness.
Baba Ghannouj fun facts: no one really knows why Baba Ghannouj was given such a name. You see, in Arabic, Baba means “daddy” and Ghannouj means “pampered” or “spoiled”. So whether this recipe was invented by an old guy with “Ghannouj” as a family name (which is entirely possible in that region) or for some old, flirty, spoiled sultan, the name is surely a fun one to say!
I hope you enjoy your smokey Baba Ghannouj recipe.
*To learn how to make Toum/garlic sauce book a private virtual class or reserve your spot in our February 23rd, 2021 class.
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