Large Handful Coriander Leaf (Cilantro), roughly chopped
2 T Tahini
Good Pinch of Salt
¼ cup / 50ml Extra Virgin Olive Oil, Plus extra to serve
1 t Pomegranate Syrup (Optional - To Serve)
1 T Pomegranate kernels,(Optional - To Serve
How You Make It
Roast eggplant for about 35 mins, at 425 F
Let cool, scrape meat from the skin and drain in a sieve for about 30 mins, to remove any bitterness.
Roughly mash eggplant.
Add garlic, lemon juice, cumin, tahini, olive oil and salt and mix with a spoon. Taste to check seasoning, adding more salt or lemon if desired. Fold in the coriander leaf.
Cover and refrigerate for about an hour.
To serve, spread on a plate, sprinkle over the pomegranate kernels, pomegranate syrup and olive oil.
Add extra sprinkling of coriander if desired.
Notes
Nutritional breakdown is approximate and for general information only, and will vary depending on specific brands and measurements used.
Recipe by Veggiemental at https://veggiemental.com/best-baba-ganoush/