Baba Ghanoush smothered in Pomegranates

December  2, 2012
Author Notes

The traditional topping of pomegranates add a lovely unexpected freshness to the warm smoky eggplant and not to mention the added nutritional impact. So worth the effort of having to peel the pomegranates. —whomadethehummus

  • Serves 4 to 6
  • 2 cups Roasted Eggplant
  • 1 cup Good Tahini
  • 1/2 cup Freshly squeezed Lemon Juice
In This Recipe
  1. Start with three nice sized eggplants. Let me just say color makes a difference here. The dark purple aubergines are the ones you want to use for this recipe. I enjoy all species but the lighter ones don’t hold up to this type of roasting. Score each vegetable with a fork three or four times and place them on a hot grill. Let them roast for at least 45 minutes.
  2. Once good and charred on both sides remove the eggplant and scoop out the creamy pale innards
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