Char the eggplants on all sides directly over an open flame or over charcoal. This process can take 10-15 minutes depending on the size of the eggplant and the heat source. The eggplants are cooked when they skin becomes black and the flesh inside of the eggplant is tender.
Place the eggplants in a bowl and cover tightly with plastic wrap and place in the refrigerator for 3 hours.
After three hours, the eggplants should be cool. Peel and discard the skin.
Finely chop the eggplant flesh and place in a bowl. Add the pomegranate molasses, garlic, lemon juice and sea salt and mix well until everything is incorporated.
Chill in the refrigerator and spread on a plate with a drizzle of olive oil. You can also garnish the baba ghannough with chopped walnuts, tomatoes and pomegrante seeds. Serve with pita bread.
2 Medium Eggplants
2 tbsps. Pomegranate Molasses
2 Minced Cloves of Garlic
Juice from 1 Lemon
1 tsp. Sea Salt
Tips and Tricks
If you don’t have the ability to char over an open flame you can place the eggplants on a baking tray and broil them in your oven.
The more you chop the eggplant, the less chunky the texture becomes. If you like a real smooth baba ghannough, you can process it in a food processor.