A Middle Eastern eggplant dip made with tomato, onion, garlic, parsley, olive oil, pomegranate molasses, lemon juice and salt.
Roast the eggplant by placing it directly over the flame on your stove top. Roast it for about 15 minutes by turning it from side to side until the skin is burnt and the pulp is soft and tender.
Once the eggplant is roasted, peel off the skin then mash it using a fork or a potato masher.
Add tomato, onion, garlic, parsley, lemon juice, olive oil, salt and give it a good mix. You can add pomegranate molasses if you wish.
To serve, drizzle with a little bit of olive oil, and garnish with Sumac and parsley or mint leaves. Serve warm or cold with pita or taboun bread.
Roasted eggplants freeze very well and can stay in the freezer for up to 6 months.
For better results, use very fresh eggplants to make Baba Ganoush. Overripe eggplants are bitter in taste and won't taste as good. Fresh eggplants are shiny and are never soft or wrinkled.
Enjoy this dip either a bit cold or at room temperature. Store it in the fridge, and before consuming let it sit at room temperature for a bit.
This recipe serves up to 4, but can easily be doubled.
If you're worried that your eggplant might be a bit bitter, just slice it in half, sprinkle with a little bit of salt, and soak for 20 minutes or so. Then rinse it very well with cold water and roast.
If you're roasting the eggplant in the oven, and still want to get that smoky flavor, then add a little bit of smoked paprika once you mix the ingredients. Liquid smoke works well too.