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+ servings
Baba Ganoush - der orientalischer Aubergienen-Salat

original Baba Ganoush recipe - the oriental eggplant salad

Ari
Baba Ganoush, the fire-roasted aubergine, freshly chopped herbs, pomegranate seeds and walnuts make for a perfect summer salad.
5 from 2 votes
Prep Time 40 minutes
Cook Time 10 minutes
Course Appetizers & Snacks, ayurvedic, BBQ & Grilling, garnish, healthy recipes, salad recipes, vegetable recipes
Cuisine Arabia
Servings 4 Port.
Calories 370 kcal

Equipment

  • Oven*
  • Knife*
  • cutting board*
  • grill pan*

Ingredients
  

  • 2 eggplants large, about 600 g
  • 1 Red onion
  • ½ Red pepper
  • 20 G Walnut kernels*
  • 1 small bunch parsley
  • 2 tsp. pomegranate syrup
  • ½ tsp. cumin* cumin
  • 1 tsp. kosher salt*
  • ½ tsp. ground sumac*
  • 1 pomegranate

Options:

Instructions
 

  • Preheat the oven to 250°C.
  • Wash the aubergines and pierce several times all over or cut in half as described above. Place on a baking sheet lined with parchment paper and bake for 20 minutes. Turn and bake for another 20 minutes.
  • Remove from the oven, place in a bowl, cover and let cool slightly.
  • Peel off the peel, or even better, scrape it out with a spoon.
  • Peel the red onions and cut into fine cubes.
  • Halve the peppers, deseed, remove the white separating skin and also cut into small cubes.
  • Roast the walnuts in a pan without adding fat. Allow to cool slightly and chop coarsely.
  • Wash the parsley, shake dry and chop.
  • Now mash the flesh of the aubergines with a fork. Mix with all the prepared ingredients and season with the spices.
  • Halve the pomegranate and knock out the seeds.
  • Serve the Baba Ganoush with the pomegranate seeds.

Nutrition

Serving: 1Port.Calories: 370kcal
Keyword aubergine, baba ganoush, Eggplant salad, original Baba Ganoush recipe, side salad, summer salad
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