• 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


  • 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


  1. Preheat grill to medium temperature. Wash and dry eggplants. Cut one shallow slice lengthwise on each eggplant.

  2. 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.

  3. 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.

  4. 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.

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