Baba Ghanoush

Baba ghanoush.

This dip is so creamy you won’t believe it’s vegan. There’s a slight sweetness to it balanced with savory and tangy flavors.

Serves | 6 to 8 |

Baba Ghanoush

  • 3 medium eggplant
  • 2 tomatoes, finely chopped

  • ½ green bell pepper, minced

  • ½ bunch fresh parsley, roughly chopped (plus more for garnish)

  • ½ white onion, minced

  • ½ cup tahini

  • ½ cup pomegranate molasses

  • pomegranate seeds (for garnish)

  • chopped walnuts (for garnish)

  • pita bread (to serve)

Preparation | Preheat oven to broil and position a rack at the top setting. Arrange whole eggplant on a baking sheet. Roast for 10 to 15 minutes, turning once or twice until eggplant are soft and golden brown. Set aside until cool. Slice off tops and discard; peel off skin and finely dice.

In a large mixing bowl, add chopped eggplant and all remaining ingredients except garnishes and pita and stir to combine. Transfer mixture to the bowl of a food processor and process until smooth. Garnish with pomegranate seeds or chopped walnuts and fresh parsley. Serve with warm pita bread.