Among a host of other little tweaks, Ottolenghi and Tamimi’s baba ganoush adds pomegranate kernels, a refreshing pop when paired with lemon zest, fresh mint and parsley.
2 large eggplants
2 cloves garlic; crushed
grated zest of 1 lemon; reserve a pinch for garnish
2 tablespoons freshly squeezed lemon juice
3+ tablespoons olive oil (you can always add more at the final taste)
2 tablespoons flat-leaf parsley; chopped
2 tablespoons mint; chopped
seeds of ½ large pomegranate (here’s how to extract them easily)
pinch of salt and freshly ground black pepper
fresh pita or pita chips for serving
Score the eggplants with a knife in a few places, about 2cm deep and place on a lined baking sheet under the broiler for about an hour. Turn every 20 minutes or so (they will wilt, blacken and burst - this is good). Remove eggplants from oven and allow them to cool.
Once cool enough to handle, peel off the skin and discard. Drain the flesh in a colander (60 + minutes) to get rid of the water.
When I’m in a rush, I pulse the flesh in a blender or food processor just a couple of times before I drain it, because it aids the process.
In a lovely serving bowl, add garlic, lemon zest and juice, olive oil, ½ teaspoon sea salt, and a good grind of black pepper. Stir and allow the eggplant to marinate at room temperature for at least an hour.
Just before serving, mix in the herbs and taste for seasoning.
Top with the pomegranate kernels and garnish with the remaining zest.
The Washington POst