Baba ghanoush-Abagannuc; burnt eggplant salad with garlic, olive oil

Name: Baba ghanoush-Abagannuc; burnt eggplant salad with garlic, olive oil
Cuisine: Middle Eastern
Ingredients: 2 medium aubergines / eggplants; 1 pointy red pepper or bell pepper; 3 small, ripe tomatoes; 1 clove of garlic, crushed with salt and finely chopped; Juice of ½ lemon; 30ml/2 tbsp. extra virgin olive oil; A drizzle (about 10ml/2 tsp) pomegranate molasses to decorate (optional); Salt and freshly ground black pepper to serve

Instructions

Abagannuc or baba ghanoush is a popular mezze or salad in southern Turkish cuisine, where eggplants are char grilled to get a delicious, smoky flavor. It has different versions throughout the Middle East. We'd like to add a little pomegranate molasses in our version for a tangy, sweet flavor. This salad / dip goes very well as part of a mezze spread or with any grills. I also love this dip on crackers or toasted bread with a nice sharp cheese or feta cheese aside.

Updated at: Thu, 21 Nov 2024 15:53:07 GMT