An Awesome “Baba Ghanooj” Recipe

FOOD CORNER

Baba Ghanooj and pita bread (Photo – takaokun).

A dish that’s perfect for any time of the year, Baba Ghanooj is presented with an enhanced recipe that’s handed down from generation to generation.

This recipe is an enhanced Baba Ghanooj with bells and whistles fit for a grandiose, yet simple, dish.

Preparation: 30 minutes.

Ingredients:

• 1 large ripe eggplant (do not peel)
• 1 large green pepper finely chopped
• 1 medium tomato chopped in small pieces
• 1 green onion, chopped fine
• 4 tbsp. of tahini
• ½ tsp. salt
• 1 clove fresh garlic, minced
• 1½ tsp. pomegranate molasses
• 2 tsp. extra virgin olive oil

Decorations (optional):

• Few parsley leaves
• Pomegranate
• Chopped walnuts

Preparation:

1. Preheat the oven to 375°F.
2. Prick the eggplant with a fork in several places and place on a baking sheet and bake until very soft.
3. Remove from the oven, let cool slightly, peel off and discard the skin.
4. Mix in tahini sauce.
5. Mix in remaining ingredients; serve warm or cold.

Presentation:

• Add pomegranate berries and chopped walnuts on top, garnish with parsley leaves on four sides of the dish, and sprinkle with extra virgin olive oil.

Serve with pita chips or fresh pita bread.