Baba Ghanoush

Recipe No.: A-17

Arab45 minServes 6

Baba ghanoush is a Levantine appetizer of roasted, chopped eggplant with olive oil, lemon and seasonings, the eggplant being roasted over an open flame for a smoky flavour. Recipes vary: some add tahini, and this one follows the chopped-salad style with tomato and pomegranate molasses. The word baba is an endearing term meaning 'father', while ghannuj may be a personal name or mean 'pampered'; the origin of the name is not known for certain.

Ingredients for Baba Ghanoush

• For the eggplant
• 3large eggplants (about 1.2 kg), whole and unpeeled
• For the salad
• 1small tomato, finely diced
• ½green sweet pepper, finely chopped, and 2 tbsp finely chopped onion
• 2 tbspchopped parsley
• 2 clovesgarlic, crushed
• 3 tbsplemon juice
• 3 tbspextra-virgin olive oil
• 1 tbsppomegranate molasses
• ½ tspsalt, a little cumin (optional) and pomegranate seeds to garnish

Method

1. Prick the eggplants and roast them directly over a gas flame or charcoal, turning, for 15 to 20 minutes until the skin is charred and the flesh soft (or bake at 230°C for 40 minutes, then a few minutes under the broiler).
2. Leave in a colander for 10 minutes to drain, then peel carefully.
3. Chop the eggplant flesh with a knife until fine but still textured, without mashing it smooth.
4. Mix it with the tomato, pepper, onion, parsley and garlic.
5. Add the lemon juice, oil, pomegranate molasses, salt and cumin, fold gently and taste to adjust the seasoning.
6. Serve in a dish with a drizzle of olive oil and pomegranate seeds, warm or cold, with flatbread.

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