So, this was an absolute impulse choice for menu planning, because a) eggplants are starting to come into season at the farmer’s market, and you can get pretty big ones for quite good prices, b) the mozzarella/mint combo sounded good on top of it, and c) I like how baba ganoush sounds when you say it out loud. Be sure it’s not too hot when you’re making this, as it requires the oven above 400 degrees for at least a solid hour.

Baba Ganoush Bowls with Mozzarella, Pomegranate, and Mint
Makes ???, turns out the pomegranate seeds were more garnish than an actual ingredient, and that screwed up the dish

Ingredients

  • 2 large eggplants
  • 2 T olive oil
  • 2 cloves garlic, minced
  • ½ t salt
  • 1 T lemon juice
  • ¼ t smoked paprika
  • sprinkle of cumin, and ground pepper
  • 4 slices fresh mozzarella, torn into pieces
  • pomegranate seeds (I used the entire small pomegranate)
  • handful of mint leaves
  • dash sumac

Take your eggplants, and poke it with a fork several times all over the body so that your eggplant doesn’t explode in the oven.  Then, pour your olive oil (one T each) over your eggplants, and rub it in, and put on your baking sheet (or in my case, a pan).  Heat your oven to 450 (or 425, I actually turned mine down to 400 about halfway through), and roast, rotating every 15 minutes or so, for forty-five minutes to an hour.

Let your eggplants cool until they’re cool enough to handle, and then scoop the flesh away from the skin and put it into a blender.  Puree your eggplant flesh until smooth, and then put in a large bowl, and stir in your lemon juice, garlic, salt, paprika, cumin, and pepper.  Add your torn mozzarella and mint, and a dash of sumac.  

To deseed your pomegranate, cut off the top of your pomegranate, and then cut into four sections.  Fill a bowl with cold water and put the four sections into the bowl.  Let them soak a bit, and then slowly peel the pith away, and the seeds will sink to the bottom of the bowl.  Drain the bowl, and then add your seeds to your baba ganoush.  It’s a bit of work, but if your pomegranate is small enough, you’re good for seeds.  And if not, hey, you have more pomegranate seeds for whatever!

EDIT: Yeah, this was way too many pomegranate seeds, and it turns out I don’t like the seeds that much. Future note: DO NOT USE THE POMEGRANATE SEEDS.

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