As a dedication to my good friend Hana requesting more recipes – Han, this is for you!
I’ve always condoned that I eat a ‘HIGH’ raw lifestyle and enjoy cooked foods as a small part of my diet.
This recipe I’m going to share with you is one of my favourite things to make, but it’s only rare occasion I do make it.
It’s a variation on a recipe from Ottolenghi: The Cookbook. Quietly, I love this guy and his flavour combinations of salads and vegies… AMAZING!!!
I’m a big fan of spices, and middle-eastern influenced flavours in savoury dishes. My Mum and I have all of his books, and constantly make his recipes all the time when together, and have to share recipes with our friends after they’ve tried how good they are.
The combination in this dish of the Smokey Eggplant and fresh subtle bursts from the Pomegranate is a delicate combo you would not think go as well as they do. You’ll definitely ‘WOW’ your friends at dinner parties with this dish. They’ll think you’ve gone very ‘gourmet’.
Burn Eggplant & Pomegranate Baba Ganoush
- 2 Medium Eggplant
- 2 Tbsp Hulled Tahini
- 2-3 Tbsp E.V. Olive Oil
- Juice of Half 1 Lemon
- 1 Tsp Ground Coriander
- Pinch of Sumac
- 1 Tbsp Coarsely Chopped Flat Leaf Parsley
- 1/3 Cup Pomegranate Seeds
- 1 Garlic Clove, Crushed
- 1 Tsp Onion Powder
- Pinch Himalayan salt, and Pepper
Optional (as Yotam Ottolenghi uses, but I don’t personally use):
- 1 Tbsp Pomegranate Molasses
Place the Eggplants directly on a moderate flame on a gas hob (you might want to cover the hob top with foil before you begin). Burn the Eggplant for 12-15 mins, until the skin dries and cracks and smokey aromas are released. Turn it around occasionally, using metal tongs. Remove from the heat and leave to cool slightly. (Alternatively, you can place the Eggplant under a very hot grill for about an hour, turning it around occasionally: continue until well shrivelled on the outside even if it bursts.)
Make a long cut through the eggplant. Using a spoon, scoop out the soft flesh while avoiding most of the burnt skin. Drain in a colander for 10 mins, then transfer to a board and chop roughly.
In a mixing bowl stir together the eggplant flesh with all the remaining ingredients, reserving a few pomegranate seeds and pinch of parsley for garnish. Seasoning to taste with the salt and pepper.
Transfer to a serving dish, and garnish with remaining Parsley and Pomegranate, and a drizzle of Olive Oil.
Serve as a side to top on your salad etc, or a dip all on it’s own.
I try new flavour combinations, and I’m open to new food experiences.