egyptienne··facile

Egyptian Baba Ghanoush with Pomegranate Molasses

Name: Egyptian Baba Ghanoush with Pomegranate Molasses
Cook time: 30 min
Total time: 30 min
Yield: 4 portions
Cuisine: egyptienne
Ingredients: 2 large Eggplants; 2 cloves Garlic; 3 tbsp Tahini; 2 tbsp Lemon juice; 1 tbsp Pomegranate molasses (dibs rumman); 2 tbsp Olive oil; 1/2 tsp Ground cumin; 1/2 tsp Salt; 2 tbsp Pomegranate seeds; 1 tbsp Fresh parsley

This Egyptian baba ghanoush with pomegranate molasses is a delight that will awaken your taste buds. The sweet tartness of pomegranate molasses, also known as dibs rumman, pairs wonderfully with the smokiness of roasted eggplant and the richness of tahini. You get a creamy appetizer that is both familiar and exotic. Perfect for a mezze, an appetizer, or as a side to grilled meats, this dish brings a touch of Egypt to your table. Its simple and quick preparation makes it a must for your gatherings with friends. Let yourself be carried away on this culinary journey along the Nile!

min(prep + cook 30)

4 servings

kcal

Ingredients

Eggplants2 large
Garlic2 cloves
Tahini3 tbsp
Lemon juice2 tbsp
Pomegranate molasses (dibs rumman)1 tbsp
Olive oil2 tbsp
Ground cumin1/2 tsp
Salt1/2 tsp
Pomegranate seeds2 tbsp
Fresh parsley1 tbsp

Instructions

1
Preheat the oven to 200°C. Prick the eggplants with a fork and roast for 30 minutes until tender and blackened.
2
Let cool, then peel the eggplants and drain in a colander for 10 minutes to remove excess water.
3
In a bowl, mash the eggplant flesh with a fork. Add the crushed garlic, tahini, lemon juice, pomegranate molasses, cumin, and salt. Mix well.
4
Stir in the olive oil and mix until creamy.
5
Serve in a dish, garnish with pomegranate seeds and parsley. Drizzle with a little olive oil if desired.

#egyptienne #entrée #mezze #aubergine

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