Baba Ganoush (Middle Eastern Eggplant Dip)

Ingredients

• 2 large eggplants (approx. 800g)
• 2 tablespoons pomegranate molasses
• 2 1/2 tablespoons lemon juice
• 1/2 tsp salt (per preference)
• 2 small garlic cloves (crushed)
• 1/4 cup onions (finely chopped )
• 1/4 cup tomatoes (finely chopped )
• 1/4 cup parsley (finely chopped)

Steps

1. 1

   Start by preheating your oven to 450F

2. 2

   Wash and dry your eggplant, then pierce it using a knife to create several slits all around the eggplant, about 4-5 times. This helps the steam escape

3. 3

   Place the eggplant on a foil lined baking sheet and bake for 1 hour, or until it is really soft and can be easily pierced with a fork

4. 4

   Cut the eggplant in half lengthwise and scoop out the flesh using a fork or spoon. Place it in a sieve over a bowl and allow it to drain its liquid for a few minutes

5. 5

   In a bowl, mix together the eggplant flesh, pomegranate molasses, lemon juice, salt, garlic, onions, tomatoes and parsley and mash it well using a fork. This will create a chunky consistency.

6. 6

   Adjust the baba ganoush to your liking

7. 7

   Serve the baba ganoush topped with olive oil, pomegranate seeds and/or parsley