Smoky Baba Ghanoush
Ingredients
- 4 pcEggplant (aubergine) (whole)
- 3 tbspTahini (sesame paste)
- 2 pcGarlic (finely minced)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 3 tbspExtra virgin olive oil (first press)
- 1 tspCumin ground (powder)
- 1 pinchGray sea salt (for seasoning)
- 0.5 pcPomegranate (seeds)
- 0.3 pcParsley (chopped)
- 1 tbspPomegranate molasses
Method
Tender eggplant flesh with a distinct smoky aroma, bound by creamy tahini. The lemon's acidity cuts through the sesame richness for a perfectly balanced finish.
- 1
Prick the eggplants with a fork. Place them directly over a gas flame or under a very hot oven grill. The skin should blister, blacken, and become charred like coal. The flesh inside should become completely soft.
- 2
Once the eggplants have collapsed, cut them in half. Scrape out the flesh with a spoon, avoiding any burnt skin pieces. Place the flesh in a colander for 10 minutes to drain the bitter liquid.
- 3
Coarsely chop the flesh with a knife on a board. In a bowl, mix the flesh with the pressed garlic, tahini, lemon juice, and cumin. Drizzle in the olive oil while stirring vigorously until the mixture is smooth and glossy.
- 4
Spread the cream in a shallow dish, creating grooves with the back of a spoon. Sprinkle with pomegranate seeds and chopped parsley. Finish with a drizzle of pomegranate molasses and a final dash of olive oil.
Frequently asked questions
How do you get this dish right?
- Never blend the flesh in a food processor; you would lose the fibrous texture that defines the dish.
- If you don't have gas, place the eggplants directly on barbecue coals for an even more powerful smoky flavor.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Do not freeze, as the texture will become spongy.
