The main ingredient is eggplant which is roasted over a fire to achieve a smoky flavor. My version of this vegan dip doesn't contain any tahini but you can add it if you prefer so.
Cook them until soft and the skin is charred while turning them frequently. Place them in a bowl and cover them with cling film or a lid for 15 minutes.
This will help to intensify the smoky flavor while they cool, allowing residual liquid to drain from the vegetables. Peel them and discard the seeds if there are any.
Finely chop the red peppers and place them in a large bowl along with the freshly squeezed lemon juice, garlic, olive oil, pomegranate molasses, chopped parsley, and salt.
When drained, add the eggplants to the bowl and mix everything until nicely combined. Expert tip: โ Don't substitute pomegranate molasses with any other molasses. Instead, use extra lemon juice.
Baba Ganoush is fantastic for sharing when served with homemade flatbreads. Click on ๐ "learn more" for the full recipe with step-by-step instructions.