• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C
MineralsSelenium, Natrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs large ripe eggplant

  2. 1/4 cup of tahini (Lebanese Preferably)

  3. 1/4 cup of lemon juice

  4. 2 tsp. of kosher salt

  5. 2 tbsp. extra virgin olive oil (Lebanese Preferably)

  6. 16 fresh pomegranate seeds, substitute with diced tomatoes if pomegranates are out of season.

  7. Minced parsley to garnish

Instructions Jump to Ingredients ↑

  1. Poke the eggplants six times each. Place eggplants on open burner and roast each side for 20 minutes. If open burner is not available, preheat your oven to 500 degrees F and roast on each side for 20 minutes.

  2. While waiting for the eggplants to roast, combine 1/4 cup tahini (Lebanese if available), 1/4 cup lemon juice and 2 teaspoons salt in a mixing bowl and mix until well blended. If the mixture thickens too quickly, add cold water to loosen it up. Place in refrigerator.

  3. After the eggplant has been roasted, let them rest for 10 minutes. Proceed to slice lengthwise and scoop the flesh separating the charred skin.

  4. Place the flesh in a strainer. Refrigerate. Once the eggplant has cooled, place them in a mixing bowl and gently fold in the tahini and lemon juice. Carefully fold all ingredients with spatula to a thick yet meaty consistency.

  5. On two separate plates place approximately 8 oz of Baba Ghannouj starting at the center of the plate. Place a spoon in the middle of the mass and spin the plate to gently spread the eggplant over the plate.

  6. Garnish with pomegranate seeds in the center, minced parsley at 12,3,6,9 o'clock on the plate, top with extra virgin olive oil (go authentic and use lebanese if you can), and eat with fresh hot pita bread!


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