Baba Ganoush

Nutrition values are AI-estimated based on ingredients.

• 4-5 medium-sized dark purple eggplants
• A few cloves garlic
• 1 medium-sized red onion
• 2 medium-sized red tomatoes
• 1 green bell pepper
• 1 red bell pepper
• 1 yellow bell pepper
• 1 whole pomegranate
• A few radishes
• A small amount of a white vegetable
• Olive oil
• Salt to taste

1. 1Cut raw eggplants lengthwise into two halves and place them, flesh-side up, on a foil-lined baking tray.
2. 2Roast the eggplants in an oven until tender.
3. 3While eggplants roast, finely chop garlic cloves, red onion, tomatoes, green bell pepper, red bell pepper, and yellow bell pepper.
4. 4Cut a pomegranate and carefully extract its arils into a bowl.
5. 5Prepare thin slices of radish and a white vegetable and place them in separate bowls for garnish.
6. 6After roasting, carefully scoop out the tender, cooked eggplant flesh from its skin using a spoon, reserving the skin for serving.
7. 7Finely chop and mash the scooped eggplant flesh on a wooden cutting board until smooth.
8. 8Transfer the mashed eggplant to a clear glass mixing bowl and add the finely diced red onion, tomatoes, and mixed bell peppers.
9. 9Thoroughly mix all ingredients, incorporating olive oil and salt for flavor.
10. 10Spoon the prepared Baba Ganouj mixture back into one of the reserved roasted eggplant skins, filling it completely.
11. 11Place the stuffed eggplant "boat" on a blue serving plate.
12. 12Generously top the dish with pomegranate arils.
13. 13Arrange small, precisely cut triangles or squares of red, yellow, and green bell peppers in a striped pattern over the pomegranate arils.
14. 14Arrange thin slices of radish and the white vegetable decoratively on the side of the plate.

These instructions are our analysis of the original video. Watch on YouTube →