Weaam&#39;s Baba Ghanouj The Best Recipes

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Weaam's Baba Ghanouj

"Baba Ghanouj is a traditional Middle Eastern appetizer. My version of Baba Ghanouj makes use of pomegranate molasses rather than lemon, and beaten walnuts for texture. This can be made a day ahead. Bring to room temperature, drizzle with olive oil, and serve with pita bread."

Ingredients :

1 huge eggplant
1 clove garlic, minced, or extra to taste
salt to taste
1/4 cup tahini
2 tablespoons pomegranate molasses
2 tablespoons yogurt
1 tablespoon walnuts, beaten, or greater to flavor

Instructions :

Prep : 10M	Cook : 12M	Ready in : 1H

Preheat oven to 400 stages F (two hundred tiers C). Line a baking sheet with aluminum foil. Prick the pores and skin of the eggplant in several places and area on the baking sheet.
Roast eggplant inside the preheated oven until smooth and skin is blistered and blackened, 40 to 50 mins. Cool until simpler to handle, approximately 10 minutes.
Cut the eggplant in 1/2, scoop out the pulp and cut into portions. Discard any seeds.
Mash garlic and salt right into a paste the usage of a mortar and pestle. Add eggplant pieces and mash until clean. Stir in tahini, pomegranate molasses, yogurt, and walnuts, blending properly to combine. Transfer to a small bowl, cowl with plastic wrap, and sit back.

Notes :

You also can cook the eggplant on a grill or at once over the flame of a gasoline stove in case you choose.
I use a mortar and pestle because it offers a pleasing texture. You can use a food processor rather.
Reynolds® Aluminum foil may be used to hold meals wet, cook it lightly, and make clean-up simpler.

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