The ingredients to “authentic” Baba Ghanoush can be debated endlessly, but most agree that charred, smoky aubergine pulp is a must. I’ve added smoked paprika and cumin to boost the earthy smokiness and I’ve added pomegranate molasses to add a sweet tang.
Serves 4 as a Meze
2 Large purple aubergines
1 Cruished garlic clove
1 Tablespoon tahini
2 teaspoons olive oil
1 Table spoon lemon juice
¼ teaspoon ground cumin
¼ teaspoon sweet smoked paprika
Salt to taste
1 Tablespoon Pomegranate molasses
Pierce each aubergine once, and heat over a direct flame flipping to char each side slightly (about 5 minutes per side). Scrape flesh from the charred aubergines and mix with crushed garlic, tahini, lemon juice and olive oil. Taste for tartness from the lemon, bite from the garlic and earthiness from the tahini. Adjust quantities if necessary. Add cumin, smoked paprika. Season to taste. Drizzle with Pomegranate molasses and serve with fresh pita.