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Baba Ghanouj

Yields1 Serving

arabic restaurant

 2 Medium sized eggplant
 ½ Diced yellow bell-pepper
 ½ Dices red bell-pepper
 1 Diced onion
 1.50 Squeezed by Lemon
 1 Diced Tomatoes
 ½ Bunch parsley
 1 Pomegranate
 1 Clove garlic pasted
 2 tsp Sumac
 1 tsp Pomegranate Molasses
1

Poke holes in eggplant and roast on an oven top for about 30mins, if you have an electric hub poke some holes in the eggplant and let it roast in the oven, (oven top is preferable as it gives it a smokier taste)

2

Allow eggplant to rest for 10minutes, and slowly peel using your hands or a knife. Remove the stem and chop with a knife to create a paste

3

In a separate bowl mix diced onion with sumac and salt (this removes the bitter taste) add 1tspn pomegranate molasses, the juice of 1 lemon, and mix with the eggplant and let sit,

4

Follow by adding the diced tomato, bell peppers, finely chopped parsley, and pomegranate seeds mix well

5

Check that the amount of salt and lemon juice are your liking and add to your preference and enjoy

Nutrition Facts

Servings 0