- 1 large eggplant
- 1 clove garlic, minced, or more to taste
- salt to taste
- 1/4 cup tahini
- 2 tablespoons pomegranate molasses
- 2 tablespoons yogurt
- 1 tablespoon walnuts, crushed, or more to taste
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Prick the skin of the eggplant in several places and place on the baking sheet.
- Roast eggplant in the preheated oven until tender and skin is blistered and blackened, 40 to 50 minutes. Cool until easier to handle, about 10 minutes.
- Cut the eggplant in half, scoop out the pulp and cut into pieces. Discard any seeds.
- Mash garlic and salt into a paste using a mortar and pestle. Add eggplant pieces and mash until smooth. Stir in tahini, pomegranate molasses, yogurt, and walnuts, mixing well to combine. Transfer to a small bowl, cover with plastic wrap, and chill.
07/17/2019
recipepes.com
weaam's baba ghanouj, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
