Baba Ghannouj or Eggplant Raheb Salad

Baba Ghannouj is a staple Lebanese side dish. It is part of a traditional cold mezza a popular appetizer on many Lebanese and Levantine restaurants’ menus. The original Baba Ghannouj recipe DOES NOT contain any tahini. If you are looking for creamy tahini eggplant dish, you should look for Mutabbal Eggplant.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Roast the eggplant on a stove top directly over the flame for about fifteen minutes, turning every few minutes until the skin burnt and pulp well done, Transfer it to a colander, cut the top off and peel the charred skin off with a fork. Leave to drain.

Step 2

In a mixing bowl, with a fork chop the eggplant roughly or into long thin strips, add tomato, onion, garlic, parsley, lemon juice, lemon zest, olive oil & salt (You can add the optional pomegranate molasses now if you like) Stir and allow the eggplant to marinate at room temperature for at least an hour.

Step 3

Transfer to a serving plate, drizzle generously with extra virgin olive oil and scatter on the pomegranate seeds and garnish with the optional molasses & herbs.

Step 4

Serve with fresh flatbreads.