Levant

Baba ghanoush

Name: Baba ghanoush
Total time: 35 min
Yield: 4 servings
Cuisine: Levantine
Ingredients: 2 large bharta brinjals brinjal (eggplant, aubergine); 1 finely diced tomato; 1/2 small finely diced onion; 1/2 green capsicum diced capsicum (green capsicum, green bell pepper); 1/4 cup chopped flat leaf parsley; 1 tbsp pomegranate molasses; 1 1/2 tbsp lemon juice; 2 tbsp olive oil; 1 clove crushed garlic; 3 tbsp seeds pomegranate seeds; Salt, to taste

Charred brinjal, sharp molasses, crunchy veg. The salad that ate the dip.

35 minTime

2 gProtein each

mildSpice

The pampered papa2 chapters · 1 min read

Make it your way

Grandma's wayChopped, smoky and tangy, the Levantine way.

The original

128kcalsame

2 gproteinsame

6 gfibresame

35minutessame

The original baba ghanoush.

Per serving, worked out from the ingredient table.

Ingredients

Brinjal (eggplant, aubergine)2 large bharta brinjals

Tomato1, finely diced

Onion½ small, finely diced

Capsicum (green capsicum, green bell pepper)½ green capsicum, diced

Flat leaf parsley¼ cup chopped

Pomegranate molasses1 tbsp

Lemon juice1½ tbsp

Olive oil2 tbsp

Garlic1 clove, crushed

Pomegranate seeds3 tbsp seeds

Saltto taste

Method

4 steps

1Char the brinjals over a gas flame until soft and blackened all over.
2Peel, drain for 10 minutes and roughly chop the flesh.
3Whisk pomegranate molasses, lemon, olive oil, garlic and salt.
4Fold brinjal with tomato, onion, capsicum and parsley, then dress and top with pomegranate.

Serve it like this

Pile loosely on a flat plate, scatter pomegranate seeds and parsley, and drizzle a little more molasses. Serve cool or at room temperature.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Levant

Baba ghanoush

Charred brinjal, sharp molasses, crunchy veg. The salad that ate the dip.

35 minTime

2 gProtein each

mildSpice

The pampered papa2 chapters · 1 min read

Make it your way

Grandma's wayChopped, smoky and tangy, the Levantine way.

The original

128kcalsame

2 gproteinsame

6 gfibresame

35minutessame

The original baba ghanoush.

Per serving, worked out from the ingredient table.

Ingredients

Brinjal (eggplant, aubergine)2 large bharta brinjals

Tomato1, finely diced

Onion½ small, finely diced

Capsicum (green capsicum, green bell pepper)½ green capsicum, diced

Flat leaf parsley¼ cup chopped

Pomegranate molasses1 tbsp

Lemon juice1½ tbsp

Olive oil2 tbsp

Garlic1 clove, crushed

Pomegranate seeds3 tbsp seeds

Saltto taste

Method

4 steps

1Char the brinjals over a gas flame until soft and blackened all over.
2Peel, drain for 10 minutes and roughly chop the flesh.
3Whisk pomegranate molasses, lemon, olive oil, garlic and salt.
4Fold brinjal with tomato, onion, capsicum and parsley, then dress and top with pomegranate.

Serve it like this

Pile loosely on a flat plate, scatter pomegranate seeds and parsley, and drizzle a little more molasses. Serve cool or at room temperature.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Baba ghanoush

Make it your way

Ingredients

Method

Baba ghanoush

Make it your way

Ingredients

Method

Make it a meal