Baba Ghanoush
This authentic eggplant and vegetables dip is a must try. It is fantastic for sharing and is served with veggie sticks or pita chips. Beautifully balanced and is an absolute joy to eat!
Ingredients
- 400 g eggplants or 2 medium ones
- ½ green bell pepper finely chopped
- ½ red bell pepper finely chopped
- 1 small deseeded tomato finely chopped
- ½ green chili pepper finely chopped
- ¼ cup parsley finely chopped
- 1 crushed garlic clove
- ½ cup pomegranate seeds
- ½ cup chopped walnuts
- ½ tbsp olive oil plus more for serving
- 1 tbsp pomegranate molasses
- ¼ cup lemon juice
- 1 tsp salt
Instructions
- Make several small pricks in the eggplants to avoid bursting.
- Cook for 30-40 minutes or until very soft and full cooked.
- Let cool for a few minutes and peel the skin off.
- Roughly chop the eggplants, add the chopped veggies, garlic, pomegranate seeds, walnuts, lemon juice, pomegranate molasses, olive oil and salt and mix gently with a spoon.
- Drizzle with olive oil and garnish with pomegranate seeds.