Baba Ghanouj | Les Filles Fattoush

While Lebanese baba ghanouj — already well known in Quebec — is typically served as a dip, the Syrian version is more like a salad! At home, when we host and prepare big feasts, we usually divide our eggplants in two so we can make both mtabal and baba ghanouj… and make sure there’s something for everyone!

Ingredients:

• 3 large eggplants (1.2 kg)

• 2 green onions, thinly sliced

• 1 tomato, diced

• 1 yellow bell pepper, diced

• 13 g (½ cup) curly parsley, chopped

• Pomegranate seeds

• Whole walnuts

Dressing:

• 2 tbsp lemon juice

• 60 ml (¼ cup) olive oil

• Pomegranate molasses

Preparation:

Prepare the dressing. In a bowl, combine all the ingredients and set aside.

Preheat the barbecue or set the oven to broil.

Using a fork, pierce the eggplants and place them directly on the barbecue or oven rack.

Grill for about 20 minutes, turning occasionally, or until the skins are blackened.

Remove the hot eggplants and immediately place them in a dish covered with plastic wrap or in a resealable bag for 10 minutes. The steam will make them easier to peel. Remove and discard the skins.

On a cutting board, crush the eggplant flesh with the back of a knife until you have a coarse purée, not a smooth one.

In a bowl, combine the green onions, tomato, yellow bell pepper, and parsley. Add the eggplant purée and pour in the dressing. Mix well with your hands.

Garnish with pomegranate seeds and walnuts.