This twist on ‘babaganoush’ or middle eastern eggplant dip, takes on a bright and slightly acidic, sweet taste from the tomatoes and pomegranate molasses. The balance of sweet and sour is so delicious, it becomes downright addictive.
Cook time: 30min
Total: 1hr 30min
3 small (436g each) eggplants
1 small (70g) onion, sliced
1 clove of garlic, minced
3 tablespoons oil
2 small (91g each) tomatoes
2 tablespoons pomegranate molasses
1 to 2 teaspoons salt
1 to 2 teaspoons black pepper, freshly grounded
1 teaspoon angelica powder
1 cup fresh mint, chopped
- Preheat oven to 350°F.
- Prick eggplants with a fork to prevent them from bursting while cooking and place them on an oven rack. Put a tray underneath the rack to catch any drips. Bake for 1 hour.
- Place the eggplants on a cutting board and let cool till it is cool enough to handle. Peel and chop the eggplants.
- In a deep skillet, fry the onions and garlic in oil. Add tomatoes and molasses. Cook for 10 minutes over medium heat.
- Add the eggplants. Sprinkle with salt, pepper, angelica powder and mint. Simmer over low heat for another 35 minutes, stirring occasionally. Taste and adjust the seasoning if needed.
- Transfer to a serving dish and serve hot or cold with warm pita or flatbread as an appetizer.