Babaganoush – eggplant dip

Ingre­di­ents:

• 3 egg­plants
• 2 lemons juiced
• 1 toma­to, chopped
• 1 oni­on, chopped
• 1/2 tsp Honey
• 1 teas­poon Pome­gra­na­te syrup
• 3 cloves of gar­lic, roasted
• 1 teas­poon ground cumin
• 1 teas­poon Sumac
• 3 tbsp pars­ley, fine­ly chopped
• 1/2 tsp Chip­ot­le pepper
• 1 1/2 tsp smo­ked papri­ka powder
• 3 tsp mint, cut into thin strips for garnish
• 2–3 tbsp pome­gra­na­te seeds for garnish
• sea-salt to taste

Pre­pa­ra­ti­on:

Poke holes in the auber­gi­nes with a fork and place the auber­gi­nes on a bak­ing tray lined with bak­ing paper. Place the gar­lic cloves on the bak­ing tray, but if neces­sa­ry remo­ve them ear­lier. Bake at 200 °C for about 45 minu­tes and then let cool slightly. 

Once coo­led, cut leng­thwi­se and scra­pe the fle­sh out of the skin with a spoon. Mix in a high-speed blen­der with the other ingre­di­ents (except pome­gra­na­te seeds, pars­ley and mint) for about 1 minu­te until a thick, cre­a­my con­sis­ten­cy is achieved. 

Pour the dip into a bowl and stir in the pars­ley. Gar­nish with the mint strips befo­re serving. 

Bon appe­tit!

Source: Munee­za Ahmed

Pho­tos: Maar­ja Urb