My mom’s baba ganoush

🧂 Ingredients

• 1.2 lb eggplants

  2 medium-sized
• 3 Tbsp lemon juice

  1 lemon; adjust to taste
• 2 Tbsp tahini

  adjust to taste; use good-quality tahini, so it isn't too bitter
• 2 Tbsp olive oil
• 2 cloves garlic

  adjust to taste
• 1 tsp salt

  adjust to taste
• 2 Tbsp pomegranate seeds

  optional
• 1 Tbsp parsley

  chopped

Instructions

• 1 Rinse and pat dry the eggplant, then pierce it several times with a skewer or
  knife (DON’T skip this step!).
• 2 Char the eggplant over an open flame (around 5 minutes per side) until the
  entire outside has blackened and is collapsing in on itself, with very tender
  flesh (tested with a skewer or knife).
  
  Check the Recipe Notes section below for roasted method.
• 3 Once the eggplant is ready, transfer it immediately to a closed container—such
  as a bowl covered with a plate or a large glass jar with a lid—and let it steam
  for 10-15 minutes until it cools slightly and is easy to handle. This step makes
  peeling easier.
• 4 Peel the eggplant, or use a spoon to scoop out the flesh. Place the flesh in a
  mesh strainer and let it drain for a few minutes, pressing gently to remove any
  excess water, if desired.
• 5 While the flesh drains, mince the garlic and juice the lemon.
• 6 In a serving bowl, gently break up the eggplant with a fork, add the garlic,
  tahini, lemon juice, and salt, and mix well.
• 7 Taste the dip and adjust any of the seasonings to taste. Then, finally, top the
  baba ganoush with a drizzle of olive oil, fresh parsley, and pomegranate seeds,
  and enjoy!

Nutrition Info