Weaam's Baba Ghanouj

Baba Ghanouj is a traditional Middle Eastern appetizer. My version of Baba Ghanouj uses pomegranate molasses instead of lemon, and crushed walnuts for texture. This can be made a day ahead. Bring to room temperature, drizzle with olive oil, and serve with pita bread.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 49 Calories

Ingredients

• salt to taste
• ¼ cup tahini
• 1 large eggplant
• 1 clove garlic, minced, or more to taste
• 2 tablespoons pomegranate molasses
• 2 tablespoons yogurt
• 1 tablespoon walnuts, crushed, or more to taste

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Prick the skin of the eggplant in several places and place on the baking sheet.

Step 2

Roast eggplant in the preheated oven until tender and skin is blistered and blackened, 40 to 50 minutes. Cool until easier to handle, about 10 minutes.

Step 3

Cut the eggplant in half, scoop out the pulp and cut into pieces. Discard any seeds.

Step 4

Mash garlic and salt into a paste using a mortar and pestle. Add eggplant pieces and mash until smooth. Stir in tahini, pomegranate molasses, yogurt, and walnuts, mixing well to combine. Transfer to a small bowl, cover with plastic wrap, and chill.