Baba Ghanoush
Chef Noor's everyday baba ghanoush keeps things fresh and chunky: smoky grilled eggplant chopped with tomato, a little onion, parsley and mint, then dressed with ground garlic, olive oil, lemon, tahini, pomegranate molasses and a pinch of salt.
24 Sep 2022
How to Prepare
1
Grill the eggplant until the skin is charred and the flesh is soft; peel and chop.
2
Combine the eggplant with the chopped tomato, onion, parsley and mint.
3
Stir in the ground garlic, tahini, lemon juice, olive oil, pomegranate molasses and salt.
4
Spread on a plate, finish with a little more olive oil and pomegranate molasses and serve.
✦ Chef Noor's Tip
Char the eggplant over an open flame if you can — that smokiness is the soul of a good baba ghanoush.