{"id":2302,"date":"2019-05-23T14:24:16","date_gmt":"2019-05-23T11:24:16","guid":{"rendered":"http:\/\/test.thebitterolive.com\/?p=2302"},"modified":"2019-05-23T14:24:23","modified_gmt":"2019-05-23T11:24:23","slug":"baba-ghanoush","status":"publish","type":"post","link":"https:\/\/test.thebitterolive.com\/?p=2302","title":{"rendered":"Baba Ghanoush"},"content":{"rendered":"\n

A few years ago, Al Jazeera Documentary produced a Ramadan series on the\norigin of traditional Arabic dishes, and I remembered watching an episode on baba\nghanoush. Watching it again last night reminded me of how much I miss Damascus.\nI have taken this city for granted and never stopped to appreciate it because I\nknew we were always going to go back. I spent all my summer holidays in Damascus\nwhen I was a kid and I have always hated the first day at school when all the\nkids would brag about their holiday destination and mine was Damascus! You have\nno idea how much I regret those days; I would have never thought that I\u2019d even\nmiss it! If you\u2019ve been there, you\u2019d know there is something captivating about\nthe street markets, buzzing with colors, life and friendly vendors. This dish captures\nthe magnificence of vegetables in Syrian markets and shows how creating food\nwith love can produce the most spectacular dishes. <\/strong><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

Now, to clarify things, when I am talking about baba ghanoush, I am not\ntalking about Mutabbal<\/em>. I really don\u2019t like it when our favorite dishes\nare mixed up and I feel like part of our identity is being lost. So, beside the\nfact that baba ghanoush is a dish that is worthy of a post, I am sharing this\nrecipe partly because I want people to know what baba ghanoush is and what they\u2019re\nmissing out.<\/strong><\/p>\n\n\n\n

The only similarity between mutabbal and baba ghanoush is that their\nstar ingredient is eggplants, a vegetable which is underrated and which I love\nin all shapes and forms. Making baba ghanoush starts with roasting the eggplants\neither on open fire, on gas stove top or in the oven. The first two methods\ngive eggplants their smoky irresistible taste and I strongly recommend you use\none of them. However, it sometimes easier to roast it on a sheet pan in the oven,\nwhich is also absolutely fine and is what we sometimes do at home. I am writing\nthe method for the oven roasted eggplants, but feel free to contact me if you\u2019d\nlike to try one of the other two methods.<\/strong><\/p>\n\n\n\n

\"baba<\/figure>\n\n\n\n

While the eggplants are cooking, finely dice green bell pepper, red bell\npepper, chili pepper, parsley and a deseeded tomato. Roughly chop 1\/2 cup\nwalnuts, crush a clove of garlic and juice one lemon. When the eggplants are all\ntender and fully cooked, 30-40 minutes, take out of the oven. Let cool for a\nfew minutes and then peel the skin off. Roughly chop the eggplants, add all the\nvegetables, pomegranate seeds, garlic, lemon juice, olive oil, pomegranate molasses\nand salt and you\u2019re good to go. A vegetable dip like no other that is always\npresent on any mezze table. <\/strong><\/p>\n\n\n\n

Baba ghanoush can be served with pita bread or served with your favorite\nprotein. It also almost always accompanies BBQs and is amazing as a dip. <\/strong><\/p>\n\n\n\n

\"baba<\/figure>\n\n\n
\n\t
\"baba<\/div>\n\t
<\/div>\n\t\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print<\/a>\n\t<\/path><\/g><\/svg><\/span> Pin<\/a>\n\t\n<\/div>\n

Baba Ghanoush<\/h2>\n
<\/div>\n
This authentic eggplant and vegetables dip is a must try. It is fantastic for sharing and is served with veggie sticks or pita chips. Beautifully balanced and is an absolute joy to eat!<\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Course <\/span>Appetizer<\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Prep Time <\/span>5<\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>40<\/span> minutes<\/span><\/span><\/div><\/div>\n
<\/div>\n\n\n\n\n\n

Ingredients<\/h3>
  • 400<\/span> g<\/span> eggplants or 2 medium ones<\/span><\/li>
  • \u00bd<\/span> green bell pepper<\/span> finely chopped<\/span><\/li>
  • \u00bd<\/span> red bell pepper<\/span> finely chopped<\/span><\/li>
  • 1<\/span> small deseeded tomato<\/span> finely chopped<\/span><\/li>
  • \u00bd<\/span> green chili pepper<\/span> finely chopped<\/span><\/li>
  • \u00bc<\/span> cup<\/span> parsley<\/span> finely chopped<\/span><\/li>
  • 1<\/span> crushed garlic clove<\/span><\/li>
  • \u00bd<\/span> cup<\/span> pomegranate seeds<\/span><\/li>
  • \u00bd<\/span> cup<\/span> chopped walnuts<\/span><\/li>
  • \u00bd<\/span> tbsp<\/span> olive oil<\/span> plus more for serving<\/span><\/li>
  • 1<\/span> tbsp<\/span> pomegranate molasses<\/span><\/li>
  • \u00bc<\/span> cup<\/span> lemon juice<\/span><\/li>
  • 1<\/span> tsp<\/span> salt<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Make several small pricks in the eggplants to avoid bursting.<\/div><\/li>
    • Cook for 30-40 minutes or until very soft and full cooked.<\/div><\/li>
    • Let cool for a few minutes and peel the skin off.<\/div><\/li>
    • Roughly chop the eggplants, add the chopped veggies, garlic, pomegranate seeds, walnuts, lemon juice, pomegranate molasses, olive oil and salt and mix gently with a spoon.<\/div><\/li>
    • Drizzle with olive oil and garnish with pomegranate seeds.<\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

      A few years ago, Al Jazeera Documentary produced a Ramadan series on the origin of traditional Arabic dishes, and I remembered watching an episode on baba ghanoush. Watching it again last night reminded me of how much I miss Damascus. I have taken this city for granted and never stopped to appreciate it because I […]<\/p>\n","protected":false},"author":1,"featured_media":2303,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[33,74,42],"tags":[],"yoast_head":"\nBaba Ghanoush - TheBitterOlive<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/test.thebitterolive.com\/?p=2302\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Baba Ghanoush - TheBitterOlive\" \/>\n<meta property=\"og:description\" content=\"A few years ago, Al Jazeera Documentary produced a Ramadan series on the origin of traditional Arabic dishes, and I remembered watching an episode on baba ghanoush. 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