Weaam'S Baba Ghanouj

1. 1

   Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Prick the skin of the eggplant in several places and place on the baking sheet.

2. 2

   Roast eggplant in the preheated oven until tender and skin is blistered and blackened, 40 to 50 minutes. Cool until easier to handle, about 10 minutes.

3. 3

   Cut the eggplant in half, scoop out the pulp and cut into pieces. Discard any seeds.

4. 4

   Mash garlic and salt into a paste using a mortar and pestle. Add eggplant pieces and mash until smooth. Stir in tahini, pomegranate molasses, yogurt, and walnuts, mixing well to combine. Transfer to a small bowl, cover with plastic wrap, and chill.

* Per serving · 4 servings · Values may vary.

No additional tips available.