How to Make Baba Ganoush

Ingredients

• 1 large eggplant
• 2 cloves garlic, crushed
• 1 small onion, finely chopped
• 2 medium tomatoes, finely chopped
• 2 tbsp tahini
• 1 tbsp olive oil
• Juice of 1 medium lemon
• 1/2 tsp sweet red pepper powder or paprika
• 1/2 tsp ground cumin
• Pinch of black pepper
• Fresh mint leaves
• Salt to taste
• Sweet green pepper — optional
• Pomegranate seeds for garnish
• To make beetroot dip, see: Beetroot Dip (Banjir)

Method

1. Char the eggplant over a gas flame — place it directly on the burner. You can put foil under the burner to reduce mess. Pierce the eggplant a few times with a fork so it cooks faster.
2. Turn the eggplant so it chars evenly on all sides. It will take about 10 minutes over medium heat.
   Timers: 10 min
3. Place the eggplant in a colander and let it cool, then peel it. Alternatively, put it in cold water for 10 minutes before peeling.
   Timers: 10 min
4. After peeling, mash the eggplant with a fork, a potato masher, or briefly in a blender — keep it slightly coarse rather than completely smooth, but avoid large lumps.
5. Put the mashed eggplant in a bowl and add the garlic, onion, tomato, pepper, mint, tahini, lemon juice, olive oil, salt, and spices.
6. Mix well until all ingredients are combined into a uniform baba ganoush.
7. Spread the baba ganoush on a serving plate and garnish with pomegranate seeds.
8. Chill in the fridge briefly until slightly cool, then drizzle olive oil over the top and serve.