The Real Lebanese Baba Ghanouj
A smoky, chunky Lebanese dish made with grilled eggplant and fresh veggies. Perfect as a salad, dip, or appetizer!
Ingredients
- 2 large eggplants roasted on direct flame
- 1 medium tomato finely chopped
- 1 small sweet green pepper finely chopped
- 1 small chili pepper optional, finely chopped
- 1 clove garlic optional, minced
- 1 lemon Juice and zest
- 2 tbsp extra virgin olive oil
- 10 fresh mint leaves chopped
- ¼ cup Pomegranate seeds and extra for garnish
- 4 tbsp Walnuts roughly chopped for garnish
- Pomegranate molasses for garnish
- Extra drizzle of extra virgin olive oil for garnish
- Salt and pepper to taste
Instructions
Roast the Eggplant:
- Place the eggplants directly over an open flame, turning occasionally until the skin is charred and the flesh is soft. This process gives the eggplants their signature smoky flavor.
Peel the Eggplants:
- Immediately place the roasted eggplants in a bowl or container and cover tightly. Allow them to sit for 5 minutes to steam. Peel the eggplants while they are still warm, either with your hands or under running water for ease. Place the peeled eggplants in a strainer with a squeeze of lemon juice and let it sit for 10 minutes to drain excess liquid.
Combine Ingredients:
- In a bowl, mash the eggplants with a fork, leaving them slightly chunky. Add the chopped tomato, sweet green pepper, chili pepper (if using), garlic (if using), pomegranate seeds, lemon juice, olive oil, and season with salt and pepper. Mix in the fresh mint leaves.
Mix and Serve:
- Gently mix the ingredients until combined. Transfer to a serving dish, sprinkle with pomegranate seeds, drizzle with olive oil, and garnish with chopped walnuts, drizzle olive oil and pomegranate molasses. And serve with some warm pita bread.
Video
Notes
Alternative grilling methods for Eggplant:
• Air Fryer: Preheat the air fryer to 200°C (400°F). Pierce the eggplants with a fork and place them in the basket. Air fry for 20-25 minutes, turning halfway through, until the skin is charred and the flesh is tender.
• Oven: Preheat the oven to 220°C (425°F). Pierce the eggplants with a fork, place them on a baking sheet lined with foil, and roast for 30-40 minutes, turning occasionally, until the skin is charred and the flesh is soft.
• Stovetop Pan: Heat a dry, heavy-bottomed pan over medium-high heat. Place the eggplants in the pan, turning frequently to char all sides evenly. Cook for 15-20 minutes, or until the skin is blackened and the flesh is tender.
Storage Tips:
• Unmixed Eggplant: If not mixed with veggies, store the peeled and chopped eggplant with a squeeze of lemon juice in an airtight container in the refrigerator for up to 1 week.
• Mixed Baba Ghanouj: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Air Fryer: Preheat the air fryer to 200°C (400°F). Pierce the eggplants with a fork and place them in the basket. Air fry for 20-25 minutes, turning halfway through, until the skin is charred and the flesh is tender.
• Oven: Preheat the oven to 220°C (425°F). Pierce the eggplants with a fork, place them on a baking sheet lined with foil, and roast for 30-40 minutes, turning occasionally, until the skin is charred and the flesh is soft.
• Stovetop Pan: Heat a dry, heavy-bottomed pan over medium-high heat. Place the eggplants in the pan, turning frequently to char all sides evenly. Cook for 15-20 minutes, or until the skin is blackened and the flesh is tender.
Storage Tips:
• Unmixed Eggplant: If not mixed with veggies, store the peeled and chopped eggplant with a squeeze of lemon juice in an airtight container in the refrigerator for up to 1 week.
• Mixed Baba Ghanouj: Store leftovers in an airtight container in the refrigerator for up to 4 days.