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Baba Ghanoush
by
Tikofoods
(IC: instagram)
4 Servings
50 min
I love dips, especially hummus and tzatziki, but I recently had the most amazing baba ghanoush at a local middle eastern restaurant and kept going back for more. After a few visits, I decided it was time to try recreating it on my own. This recipe is more of a whipped baba ghanoush (vs a chunky one) and is similar to hummus but made with eggplant instead of chickpeas. The secret ingredient to what makes it really shine? Pomegranate molasses.
If you are unable to find this ingredient in your local grocery store, try Amazon! It seriously elevates the flavors in this dish. For more recipes, check out my Instagram @tikofoods.
Baba Ghanoush
Recipe details
Ingredients
- 1 eggplant
- 3/4 tahini sauce
- 2 cloves garlic, minced
- 1 lemon, juiced
- salt to taste
- drizzle of pomegranate molasses
- drizzle of olive
- black sesame seeds to garnish (optional)
- toasted pine nuts to garnish (optional)
- parsley to garnish
Instructions
- Heat oven to 425F
- Add a drizzle of olive oil and sprinkle of salt on the eggplant then wrap in aluminum foil
- Cook for approximately 30 minutes, until soft
- Let cool, then unwrap the eggplant and peel off the skin
- Chop into smaller pieces, then add to a food processor or blender with the tahini sauce, garlic cloves, and lemon juice
- Blend until smooth then serve with a drizzle of olive oil and pomegranate molasses
- Garnish with black sesame seeds, toasted pine nuts, and parsley
Published August 10th, 2022 11:20 AM
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