Elevate your snacking with this Smoky Roasted Aubergine Dip, a creamy blend of roasted aubergine, tahini, garlic, and lemon, topped with a drizzle of pomegranate molasses and fresh parsley. This modern twist on a Middle Eastern classic is perfect for dipping pita bread or fresh vegetables, making it an irresistible side dish or appetizer that’s both flavorful and refreshing.
Ingredients
- 2 large aubergines
- 1/4 cup tahini
- 2 cloves garlic minced
- 1/4 cup fresh lemon juice about 2 lemons
- 2 tbsp extra virgin olive oil
- Salt to taste
- 2 tbsp pomegranate molasses
- 2 tbsp fresh parsley chopped
- Optional: smoked paprika or cumin for extra smokiness
Instructions
- Roast the Aubergines: Preheat your oven to 400°F (200°C). Prick the aubergines with a fork and place them on a baking sheet. Roast for about 45 minutes, or until the skin is charred and the flesh is soft. Alternatively, you can char the aubergines over an open flame for a smokier flavor.
- Cool and Peel: Let the roasted aubergines cool slightly, then peel off the charred skin. Place the flesh in a colander to drain excess liquid for about 10 minutes.
- Blend the Ingredients: In a food processor, combine the aubergine flesh, tahini, minced garlic, lemon juice, and olive oil. Blend until smooth. Season with salt to taste and blend again.
- Serve: Transfer the baba ganoush to a serving bowl. Drizzle with pomegranate molasses and sprinkle with chopped parsley. If desired, dust with smoked paprika or cumin.
- Garnish: For extra flair, you can garnish with additional pomegranate seeds and a drizzle of extra virgin olive oil.
Notes
Baba Ganoush is a traditional dish from the Middle East, particularly associated with Levantine cuisine. Enjoy this delightful, smoky dip with a modern twist at your next gathering, and impress your guests with the unique flavor of pomegranate molasses!
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