Jordanian Baba Ghanoush
Oven-roasted eggplant with chopped vegetables, walnuts and pomegranate, without tahini.
Preparation: 20 min · Cooking: 1 hr 20 min · Total: 2 hr · 2 servings
Ingredients
- 500 g Whole raw eggplant before roasting and peeling
- 60 ml Chopped fresh tomato
- 2 tbsp Fresh lemon juice
- 60 ml Chopped green bell pepper
- 15 g Chopped green onion
- 1.5 tbsp Olive oil mixed into the dip
- 0.5 tbsp Olive oil for finishing
- 0.25 tsp Ground cumin
- 15 g Chopped ready-to-eat walnuts
- 15 g Ready-to-eat pomegranate arils
- Salt, to taste
Instructions
Preheat and prick eggplant
Preheat a conventional oven to 230°C. Wash and prick 500 g whole raw eggplant and place on an oven-rated tray. This is an oven adaptation, not a promise of flame-smoked flavour. Use the scaled ingredient list for 1–8 servings; step quantities describe the 2-serving base. Halve all ingredients for 1 serving or multiply by four for 8. Keep the same food thickness and use additional pans or batches. Temperatures and first-check times do not multiply. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml.
Preheat a conventional oven to 230°C. Wash and prick 500 g whole raw eggplant and place on an oven-rated tray. This is an oven adaptation, not a promise of flame-smoked flavour.
Roast until completely soft
Roast on the centre rack at 230°C, checking from 40 minutes until collapsed and completely soft inside. A dark skin alone is insufficient.
Roast on the centre rack at 230°C, checking from 40 minutes until collapsed and completely soft inside. A dark skin alone is insufficient.
Roast until completely soft: 2400 seconds
Cover briefly and peel safely
Cover loosely in a heat-safe bowl off heat from 10 minutes, then peel with suitable tools once safe to handle. Do not hand-peel scalding eggplant under running water.
Cover loosely in a heat-safe bowl off heat from 10 minutes, then peel with suitable tools once safe to handle. Do not hand-peel scalding eggplant under running water.
Cover briefly and peel safely: 600 seconds
Drain flesh and prepare vegetables
Drain excess eggplant juices briefly and chop the flesh. Its yield is variable, not another 500 g input. Wash and dry vegetables; measure 60 ml tomato, 60 ml green pepper and 15 g green onion after chopping.
Drain excess eggplant juices briefly and chop the flesh. Its yield is variable, not another 500 g input. Wash and dry vegetables; measure 60 ml tomato, 60 ml green pepper and 15 g green onion after chopping.
Mix the vegetable dip
Mix eggplant with chopped vegetables, 2 tbsp lemon juice, 1.5 tbsp mixing oil, 0.25 tsp cumin and salt. No tahini, ordinary onion or parsley belongs to this selected version.
Mix eggplant with chopped vegetables, 2 tbsp lemon juice, 1.5 tbsp mixing oil, 0.25 tsp cumin and salt. No tahini, ordinary onion or parsley belongs to this selected version.
Finish with measured garnish
Finish with reserved 0.5 tbsp oil, 15 g walnuts and 15 g arils. Oil is dressing, not an ambient preservation seal.
Finish with reserved 0.5 tbsp oil, 15 g walnuts and 15 g arils. Oil is dressing, not an ambient preservation seal.
Chill promptly for serving
Transfer to a shallow dish and refrigerate promptly, not after complete counter cooling. A 30-minute refrigerated serving chill may be used. Keep at 4°C or colder.
Transfer to a shallow dish and refrigerate promptly, not after complete counter cooling. A 30-minute refrigerated serving chill may be used. Keep at 4°C or colder.
Chill promptly for serving: 1800 seconds
Serve and store briefly
Serve with clean utensils and keep leftovers covered at 4°C or colder for at most 2 days, never beyond earlier ingredient use-by limits. The selected limit is not a tested shelf-life guarantee.
Serve with clean utensils and keep leftovers covered at 4°C or colder for at most 2 days, never beyond earlier ingredient use-by limits. The selected limit is not a tested shelf-life guarantee.
Tips
- Use the scaled ingredient list for 1–8 servings; step quantities describe the 2-serving base. Halve all ingredients for 1 serving or multiply by four for 8. Keep the same food thickness and use additional pans or batches. Temperatures and first-check times do not multiply. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml.
Common mistakes
- Keep perishables at 4°C or colder and raw animal ingredients/tools separate from ready-to-eat food. Refrigerate promptly within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Substitutions
- Keep the specified ingredients, states and measured allowances; no unmeasured substitution is approved for this master.
Storage
Refrigerate covered at 4°C or colder and use within 2 days, never beyond earlier ingredient use-by limits. This is a selected household limit, not validated shelf life. Keep perishables at 4°C or colder and raw animal ingredients/tools separate from ready-to-eat food. Refrigerate promptly within 2 hours, or 1 hour above 32°C; do not wait for complete counter cooling.
Reheating
Serve chilled with clean utensils; do not warm to extend storage.
About this recipe
Oven-roasted eggplant with chopped vegetables, walnuts and pomegranate, without tahini.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.