easyappetizerveganCC0 1.0 Universal
Smoky Baba Ghanoush with Tahini and Pomegranate Seeds
Flame-roasted eggplants blended with nutty sesame tahini, fresh garlic, lemon juice, extra virgin olive oil, and vibrant ruby pomegranate seeds.
Prep
15 min
Cook
25 min
Total
40 min
Ingredients
4servings
- Large eggplants2 piece
- Sesame tahini45 g
- Garlic cloves2 clove
- Fresh lemon juice30 ml
- Extra virgin olive oil30 ml
- Fresh pomegranate arils40 g
- Fresh parsley, chopped10 g
- Sea salt
Preparation Steps
1
Roast eggplants at 220°C for 25 minutes until skins are blistered and flesh is completely tender.
25 min timer
2
Cool for 10 minutes, slit open and scoop out tender flesh, letting bitter liquid drain in a sieve.
10 min timer
3
Mash eggplant flesh with a fork in a bowl. Whisk in tahini, garlic, lemon juice, salt, and half the olive oil.
3 min timer
4
Spread into a shallow serving dish, garnish with ruby pomegranate seeds, parsley, and a drizzle of olive oil.
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Provenance & Public Domain Audit
Source: Traditional Arab & Levantine Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
