Baba Ganoush with Tahini and Pomegranate
Baba Ganoush is a smoky, creamy eggplant dip from the Levantine kitchen, refined with tahini, lemon and garlic. With pomegranate seeds, sumac and olive oil it becomes a festive mezze that tastes especially good with warm flatbread.
By yumbelo · 4 servings · 45 minutes
Ingredients
- 800 g Eggplants
- 4 tbsp Tahini (sesame paste)
- 1 pc Lemon, juice
- 2 pc Garlic cloves
- 1 tsp Cumin, ground
- 1 pinch Salt
- 3 tbsp Olive oil
- 0.5 pc Pomegranate, seeds
- 1 tsp Sumac
- 1 bunch Parsley, flat-leaf
- 2 pc Flatbread
Method
- Preheat the oven to 220 °C conventional heat. Wash the eggplants, prick them several times with a fork and roast them on a baking sheet lined with baking paper for 35 to 40 minutes, until the skin is black and the flesh is completely soft.
- Take the eggplants out, halve them and scrape the soft flesh out with a spoon. Let it drain in a sieve for about 10 minutes.
- Peel the garlic and grate it finely. Wash the parsley, shake it dry and finely chop the leaves.
- Mash the eggplant flesh roughly with a fork or an immersion blender. Stir in the tahini, lemon juice, garlic, cumin and a pinch of salt until a creamy mixture forms. If needed, loosen with a little water.
- Season the dip with salt and spread it on a flat dish. Shape a well in the middle so it looks like a small pond.
- Drizzle the olive oil over it, sprinkle with sumac and garnish with pomegranate seeds and chopped parsley.
- Warm the flatbreads in a dry pan or in the oven at 200 °C for about 3 minutes, cut into pieces and serve with the dip.