Baba Ghanouj Recipe

Preparation Steps

1. 1

   Roasting the Eggplant

   Preheat your oven to 400°F (200°C). Prick the eggplant with a fork and place it on a baking sheet. Roast for about 30-40 minutes, turning occasionally, until the skin is charred and the flesh is soft. Remove from the oven and let cool.

2. 2

   Preparing the Capsicum

   While the eggplant is roasting, wash the capsicum and roast it on a separate baking sheet until the skin is blistered and charred, about 20-25 minutes. Once done, remove and place in a bowl covered with plastic wrap to steam for 10 minutes. Peel and chop.

3. 3

   Making the Baba Ghanouj

   In a food processor, scoop out the roasted eggplant flesh and add the roasted capsicum, chopped spring onions, lemon juice, olive oil, pomegranate molasses, walnuts, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste.

4. 4

   Garnishing

   Transfer the baba ghanouj to a serving bowl. Drizzle with additional olive oil, sprinkle with pomegranate seeds and chopped micro radish for garnish.