Baba ghanouj is a popular starter all over the Middle East. This variation with pomegranate comes from Aleppo in Syria.
1 person made this
500g tomatoes, chopped
1 bunch parsley, finely chopped
1 to 2 green peppers, seeded and finely chopped
1 garlic clove, crushed
2 tablespoons lemon juice
1 teaspoon salt
60ml olive oil
125g pomegranate seeds
125ml pomegranate juice
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Method Prep:10min › Cook:40min › Ready in:50min
Preheat the oven to 230 C / Gas 8. Lightly grease a baking tray.
Place the aubergines on the baking tray and pierce each several times with a fork. Bake in the preheated oven until soft, 30 to 40 minutes, turning the aubergines a few times.
Remove the aubergines from the oven and place in a bowl with cold water for a seconds until cool enough to handle. Remove the skins immediately and discard. Puree the flesh.
Mix tomatoes, parsley, peppers lemon juice, salt, olive oil, pomegranate juice and half of the pomegranate seeds in a bowl. Add the aubergine puree and stir to combine. Season with salt. Sprinkle with the remaining pomegranate seeds and serve.