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Elevate your snacking with this Smoky Roasted Aubergine Dip, a creamy blend of roasted aubergine, tahini, garlic, and lemon, topped with a drizzle of pomegranate molasses and fresh parsley. This modern twist on a Middle Eastern classic is perfect for dipping pita bread or fresh vegetables, making it an irresistible side dish or appetizer that’s both flavorful and refreshing.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dips
Cuisine Middle East
Servings 6
Calories 120 kcal

Ingredients
  

  • 2 large aubergines
  • 1/4 cup tahini
  • 2 cloves garlic minced
  • 1/4 cup fresh lemon juice about 2 lemons
  • 2 tbsp extra virgin olive oil
  • Salt to taste
  • 2 tbsp pomegranate molasses
  • 2 tbsp fresh parsley chopped
  • Optional: smoked paprika or cumin for extra smokiness

Instructions
 

  • Roast the Aubergines: Preheat your oven to 400°F (200°C). Prick the aubergines with a fork and place them on a baking sheet. Roast for about 45 minutes, or until the skin is charred and the flesh is soft. Alternatively, you can char the aubergines over an open flame for a smokier flavor.
  • Cool and Peel: Let the roasted aubergines cool slightly, then peel off the charred skin. Place the flesh in a colander to drain excess liquid for about 10 minutes.
  • Blend the Ingredients: In a food processor, combine the aubergine flesh, tahini, minced garlic, lemon juice, and olive oil. Blend until smooth. Season with salt to taste and blend again.
  • Serve: Transfer the baba ganoush to a serving bowl. Drizzle with pomegranate molasses and sprinkle with chopped parsley. If desired, dust with smoked paprika or cumin.
  • Garnish: For extra flair, you can garnish with additional pomegranate seeds and a drizzle of extra virgin olive oil.

Notes

Baba Ganoush is a traditional dish from the Middle East, particularly associated with Levantine cuisine. Enjoy this delightful, smoky dip with a modern twist at your next gathering, and impress your guests with the unique flavor of pomegranate molasses!
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