Baba Ganoush via Jerusalem
Baba Ganoush via Jerusalem is a modern take on the classic eggplant salad with lemon zest, pomegranate kernals and lots of fresh mint and parsley.
Servings: 4
Ingredients
- 2 large eggplants
- 2 cloves garlic; crushed
- Grated zest of 1 lemon; reserve a pinch for garnish
- 2 tablespoons freshly squeezed lemon juice
- 3 + tablespoons olive oil you can always add more at the final taste
- 2 tablespoons flat-leaf parsley; chopped
- 2 tablespoons mint; chopped
- seeds of ½ large pomegranate here's how to extract them easily
- pinch of salt and freshly ground black pepper
- fresh pita or pita chips for serving
Instructions
- Score the eggplants with a knife in a few places, about ¾- inch deep and place on a lined baking sheet under the broiler for about an hour.
- Turn every 20 minutes or so (they will wilt, blacken and burst- this is good).
- Remove eggplants from oven and allow them to cool.
- Once cool enough to handle, peel off the skin and discard.
- Drain the flesh in a colander (60 + minutes) to get rid of the water. When I’m in a rush, I pulse the flesh in a blender or food processor just a couple of times before I drain it because it aids the process.
- In a lovely serving bowl, add garlic, lemon zest and juice, olive oil, ½ teaspoon sea salt, and a good grind of black pepper.
- Stir and allow the eggplant to marinate at room temperature for at least an hour.
- Just before serving, mix in the herbs and taste for seasoning.
- Top with the beautiful pomegranate kernels and garnish with the remaining zest.
Notes
I also love garnishing with orange zest instead, but keep the lemon juice in the main recipe.