Baba Ghannouj
June 24th, 2010
In Syria there is a difference between Baba Ghannouj and Mtabbal Al-Bathenjan, maybe in some countries they use both names for one dish, but here is the difference:
Mtabbal Al-Bathenjan (Mutabbal): prepared from grilled eggplant, yogurt, tahini and crushed garlic.
Baba Ghannouj (Baba Ghanoush): prepared from grilled eggplant, chopped parsley, chopped mint, chopped green pepper, chopped onion, crushed garlic, chopped walnuts, pomegranate arils, chopped tomatoes, pomegranate molasses, lemon juice, olive oil, and garnished with chopped walnuts, pomegranate arils, and olive oil.
Let’s make Baba Ghannouj:
1, 2, 3. Prick each eggplant several times with a toothpick, then place eggplant directly on the flame of a gas burner, and turn every few minutes, so it is charred on the outside and the pulp is soft and has a smoky taste.
4. Remove the charred skin of the eggplant, you can rinse with water and that will help in removing the skin.
5, 6. This is the eggplant after removing the skin.
7, 8. Place the eggplant in a strainer to drain for about 30 minutes.
9. Mash eggplant using knife (don’t use food processor).
10. This is mashed eggplant.
11. Put mashed eggplant in a bowl.
12. To mashed eggplant, add finely chopped parsley leaves, and finely chopped mint leaves.
13. Add finely chopped green pepper.
14. Add finely chopped onion, and crushed garlic.
15. Add pomegranate arils.
16. Add finely chopped walnuts.
17. Add finely chopped tomatoes.
18. Add pomegranate molasses, lemon juice, olive oil and salt.
19. Mix very well.
20. Serve in a plate.
21. Garnish with chopped walnuts, pomegranate arils, and drizzle with olive oil
Serve immediately, or keep in the refrigerator for about 30 minutes, then serve it.
Serve with pita bread or Arabic flat bread.
Baba Ghannouj
From: Family Recipe / Servings: 3 – 4 People
PDF Text Only / Print With Images
| 500 g medium eggplant
4 tbsp finely chopped flat parsley 1 tbsp finely chopped mint leaves 1 tbsp finely chopped green pepper 1 1/2 tbsp finely chopped onion 1 garlic clove, crushed 1 tbsp pomegranate arils 1 tbsp finely chopped walnuts 1/2 cup finely chopped tomatoes 1 tsp pomegranate molasses 2 tsp lemon juice 1 tbsp olive oil Salt Garnish Chopped walnuts Pomegranate arils Olive oil To Serve Pita bread or Arabic flat bread |
Prick each eggplant several times with a toothpick, then place eggplant directly on the flame of a gas burner, and turn every few minutes, so it is charred on the outside and the pulp is soft and has a smoky taste.
Remove the charred skin of the eggplant, you can rinse with water and that will help in removing the skin. This is the eggplant after removing the skin. Place the eggplant in a strainer to drain for about 30 minutes. Mash eggplant using knife (don’t use food processor). This is mashed eggplant. Put mashed eggplant in a bowl. To mashed eggplant, add finely chopped parsley leaves, and finely chopped mint leaves. Add finely chopped green pepper. Add finely chopped onion, and crushed garlic. Add pomegranate arils . Add finely chopped walnuts. Add finely chopped tomatoes. Add pomegranate molasses, lemon juice, olive oil and salt. Mix very well. Serve in a plate. Garnish with chopped walnuts, pomegranate arils, and drizzle with olive oil Serve immediately, or keep in the refrigerator for about 30 minutes, then serve it. Serve with pita bread or Arabic flat bread. |
Oh I love baba ghannouj but have never made it with the pomegranate – I think I’ve been really missing out.
Thank you so much for posting this–I’ve been trying to figure this recipe out since tasting it in a restaurant several months ago, but have never gotten the proportions right. I’m looking forward to making this soon!
Dimah
Your recipes are always fantastic! I have made this before, but never with walnuts; looking forward to adding it next time!
Have a great week-end!
Joumana
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