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