Serves 1
Directions
- 1Score the eggplant with a knife.
- 2Roast the eggplant over an open flame on a gas stove until charred.
- 3Place the charred eggplants on a foil-lined baking tray.
- 4Finish roasting the eggplants in the oven until tender.
- 5Cut open the roasted eggplant.
- 6Scoop out the eggplant flesh and place it in a strainer to drain excess moisture.
- 7Chop the drained eggplant flesh on a cutting board.
- 8Transfer the chopped eggplant to a bowl.
- 9Add salt, tahini, and freshly squeezed lemon juice to the eggplant.
- 10Mix all the ingredients together.
- 11Garnish with pomegranate seeds and chopped parsley, and drizzle with olive oil.
Ingredients
- Eggplant
- Garlic
- Salt
- Tahini
- Lemon
- Pomegranate
- Olive oil
Equipment
Gas stoveOvenBaking trayFoil paperKnifeStrainerBowlLemon squeezer
Tips
- Don't overthink it, Babaganoush is a vibe, not a science.
- Let the smoke flavor stay and the moisture go when draining the eggplant.
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