Baba ganoush

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Baba Ganoush – A Smoky, Flavorful Mediterranean Delight

Baba Ganoush is a creamy, smoky eggplant dip that’s as simple as it is delicious. This classic dish, often enjoyed with warm pita or crisp vegetables, combines roasted eggplant with vibrant Mediterranean flavors. A touch of pomegranate molasses adds a subtle sweetness, while fresh herbs and spices create a well-balanced, savory depth. For the best taste, let it rest for a few hours to allow the flavors to meld beautifully.

Ingredients:

• 1 eggplant
• 1 tomato
• 2-3 garlic pods
• ½ onion, finely chopped
• 1 small piece of green bell pepper, finely chopped
• 1 green chili, finely chopped (optional, for added spice I didn't use)
• Finely chopped parsley
• ½ lime, juiced
• Olive oil
• Pomegranate molasses
• Ground cumin
• Salt, to taste
• Pepper, to taste
• Paprika powder
• Pomegranate seeds for garnish

Directions:

1. Preheat the air fryer to 205°C (400°F).
2. Slice the eggplant in half lengthwise, score the flesh, and season with salt, pepper, and a drizzle of olive oil. Place cut-side down on a baking sheet.
3. Add the whole tomato to the sheet (or use it raw if preferred).
4. Wrap the garlic (with peel) in aluminum foil, drizzle with a little oil, and place on the baking sheet.
5. Air-fry everything for 20 minutes until soft and charred.
6. Once cooled, scoop out the eggplant flesh, removing as many seeds as possible. Finely mince with a knife.
7. Peel and mince the roasted tomato and garlic.
8. In a bowl, combine the minced eggplant, tomato, garlic, chopped onion, bell pepper, green chili (if using), parsley, lime juice, olive oil, pomegranate molasses, cumin, paprika, salt, and pepper. Mix well.
9. Garnish with pomegranate seeds and parsley leaves.
10. Refrigerate for at least 4 hours before serving to enhance the flavors.

Serve with warm pita, fresh vegetables, or as a flavorful spread. Enjoy!