Baba Ghanoush

Method

1. Roast the eggplant: Preheat your oven to 400°F (200°C). Pierce the eggplant with a fork in several places and place it on a baking sheet. Roast for 30-40 minutes until the skin is charred and the flesh is tender. Allow it to cool before peeling off the skin.

2. Chop the ingredients: Finely chop eggplant, onion, tomato, capsicum and parsley, combine the vegetables, add lemon juice and olive oil.

3. Season: Taste and adjust the seasoning with salt. Blend again to ensure the flavors are evenly distributed.

4. Serve: Spoon into a bowl, drizzle with olive oil, and garnish with fresh parsley or pomegranate seeds for a pop of color.

Nutrition Facts

Per serving