Baba Ganoush with Pomegranate
We love dips, and this classic Middle Eastern charred eggplant number is no exception! It's traditionally used for dipping flatbreads, but we love it as a dip for raw veggies, spreads, or anything else. The key for this elevated recipe by Sara Tane is to use high quality tahini and to top it off with pomegranate molasses!
- 2 medium eggplants
- 1/2 cup tahini - we love Seed and Mill
- 2 garlic cloves, grated
- 1 lemon, zested and juiced
- 1/4 cup ice water
- Just Pomegranate molasses, for serving
- Fresh mint, for serving
- Pomegranate arils, for serving
- Kosher salt
- Freshly ground black pepper
- Heat grill to medium high and char eggplants until blackened on all sides, 35-45 minutes. Remove from grill and let cool slightly.
- In a large bowl, whisk tahini, garlic, lemon zest, and lemon juice. Gradually pour in ice water, whisking constantly until tahini lightens in color and becomes an emulsified paste. Season with salt and black pepper, to taste.
- Scrape flesh out of eggplants and discard skin. Mix eggplant flesh with tahini mixture. Season again, to taste. You may need more lemon juice. Top with pomegranate molasses, pomegranate arils, fresh mint, and serve immediately.