- H.
Baba Ganoush
Eggplants are berries
Which can be very
Yummy for cooking
And funny at looking
High in solanine
Beware the cheap sign
For if you buy many
Vomit come plenty
Originally white
And small as a bite
Name loses its touch
As time go by much
Prep: 20 min | Cooking: 15 min | Total: 35 min
INGREDIENTS
Eggplants (2)
Salt (1 tsp or more, divided)
Fresh garlic, minced (3 cloves)
Pomegranate concentrate (1 tbsp)
Paprika (1/2 tsp)
Tahini sauce (3 tbsp)
Cumin (1/2 tsp)
Olive oil (1 tbsp)
Parsley
DIRECTIONS
Preheat grill to medium temperature. Wash and dry eggplants. Cut one shallow slice lengthwise on each eggplant.
Grill whole eggplants for a few minutes on each side (4 sides each) until they shrivel and shrink. Place in fridge and allow to cool.
Remove skin from eggplants by pealing back along the strips made previously. Place flesh in a colander, dust with 1/2 tsp salt, and let juices drain. While draining, work to pick out most of the seed pods.
Place eggplant flesh in a large mixing bowl. Add 1/2 tsp salt, garlic, pomegranate concentrate, paprika, tahini, cumin, and olive oil and mash to a paste. Cool in fridge at least 1 hour before serving. Garnish with parsley and serve with pita bread.
