This baba ganoush recipe is fantastic! It's also simple to make (no food processor required). You'll need eggplant, tahini, olive oil, lemon juice, and garlic to make this dish.
INGREDIENTS
INSTRUCTIONS
Poke holes in the eggplants in several places using a fork and cut in half lengthwise. Liberally brush the fleshy side and the outside of the eggplants with some olive oil and place them face down on a baking tray. Roast until tender (about 30-40 minutes). If not tender by then, flip over the eggplants and roast with the fleshy side up for another 5 to 10 minutes.
Take the eggplants out of the oven and allow them to cool. Scoop the flesh out of the eggplants using a spoon and place on a sieve for 10 minutes to let the water drain.
Mash the eggplant flesh well with a fork. It should be smooth but still have small eggplant pieces in it.
Add the lemon juice, pomegranate molasses, salt, garlic and olive oil and mix well.
Ingredients
Directions
Poke holes in the eggplants in several places using a fork and cut in half lengthwise. Liberally brush the fleshy side and the outside of the eggplants with some olive oil and place them face down on a baking tray. Roast until tender (about 30-40 minutes). If not tender by then, flip over the eggplants and roast with the fleshy side up for another 5 to 10 minutes.
Take the eggplants out of the oven and allow them to cool. Scoop the flesh out of the eggplants using a spoon and place on a sieve for 10 minutes to let the water drain.
Mash the eggplant flesh well with a fork. It should be smooth but still have small eggplant pieces in it.
Add the lemon juice, pomegranate molasses, salt, garlic and olive oil and mix well.
