BABA GANOUSH EGGPLANT DIP

1 medium-sized eggplant

1 tablespoon tahini (sesame paste)

2 tablespoons freshly-squeezed lemon juice

1 clove garlic, peeled and smashed

2 tablespoons pomegranate molasses

1 tablespoon coarse grained mustard

2 tablespoons olive oil

 

pomegranate arils

nigella seeds

a handful picked flat-leaf parsley or cilantro leaves

 

This is by all means one of the best dips there is. I am talking about baba  ganoush. Originated in the Middle East it became staple in so many hopmes.

Having it charred on the open fire on the gas burner on the stove imparts the eggplant with this delicious smoky aroma.  When we do not have the gar burners it may be charred in the oven under the grill or just roasted in high temperature.

 

It is usually seasoned with tahini paste, and this version contains tahini. This version was seasoned with pomegranate molasses, lemon juice and grainy mustard for additional brightness of the paste.

Wash the eggplant, dry it and char it all over on the gas fire on top of the stove. Transfer the eggplant to the baking tray and bake in the oven at 350 degrees F (180C) for about 30 minutes, until soft and cooked thru. Alternative version: bake in the oven until charred at high temperature.

Cool the eggplant slightly and scrape the interior out and place it in a bowl. Mash the eggplant with the fork, season with mashed garlic, lemon juice, tahini, olive oil and salt and pepper. Add pomegranate molasses and mustard. Mix well and place in a small bowl. Drizzle with pomegranate molasses and olive oil and scatter seeds and parsley all over.

 

Serve with toasted sourdough, with yoghurt or labneh and garlicky spinach.

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