Baba Ghanouj Carpaccio Recipe
roasted eggplant puree, capsicums, spring onions, lemon, olive oil, pomegranate, pomegranate molasses, walnuts, micro radish
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Ingredients
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Main Ingredients
Method
Preparation Steps
Roast the Eggplant
Preheat the oven to 400°F (200°C). Place the eggplants on a baking sheet and roast for about 30-40 minutes or until the skins are charred and the flesh is soft. Let them cool, then scoop the flesh into a bowl.
Prepare the Capsicum
While the eggplants are roasting, wash the red capsicum. Cut it in half, remove the seeds, and roast it on a separate baking sheet for about 20 minutes until the skin is blistered. Remove and let cool, then peel the skin off.
Assemble the Dish
Spread the baba ghanouj puree on a serving platter. Drizzle with pomegranate molasses, sprinkle with pomegranate seeds, walnuts (chopped), and garnish with micro radish.
Serve
Serve immediately as an appetizer or side dish with pita bread or crackers.
