Baba Ghannouj. The recipe for the smokey, charred eggplant salad with tahini, walnuts and crunchy veggies is now yours.
Baba Ghannouj
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- Ingredients
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- Notes
- Nutrition
BY YASMINE IDRISS
Baba Ghannouj. The recipe of the smokey, charred eggplant salad with tahini, walnuts and crunchy veggies is now yours.
INGREDIENTS
- 2 large eggplants, washed and dried
- 2 peppers, halved and deseeded
- 2 spring onions
- 1 garlic clove
- 1/3 to 1/2 cup walnut, roughly chopped
- 1/2 pomegranate
- 2 tbsp tahini paste
- Extra virgin olive oil
- Pomegranate molasses or velour de balsamic, I love the one of Maille, it’s a reduced, thickened balsamic vinegar
- Salt and freshly cracked black pepper
METHOD
- 1)
Grill the eggplants, skin on, directly on an open flame.
- 2)
When the eggplants are charred and smokey, gently remove the skin from the pulp and discard it.
- 3)
When cool, mix the crushed garlic cloves, 1/2 tsp of salt and 2 tbsps of tahini paste with the eggplant and gently mix/ mash.
You can cut into smaller chunks if you want. - 4)
Dice 1 yellow pepper and 1 red pepper into small cubes. You can use any color you like but I feel a mix adds a special freshness to the salad.
- 5)
Thinly slice 2 spring onions.
- 6)
Deseed half a pomegranate.
- 7)
Roughly chop 1/3 cup of walnuts.
- 8)
In a large serving plate, or a shallow bowl, place the eggplant at the bottom.
Layer first the peppers then the spring onions then the walnuts on top. - 9)
Drizzle with either pomegranate molasses or velour de balsamic (reduced balsamic vinegar).
Drizzle with extra virgin olive.
Notes
Season with salt and freshly cracked black pepper.