Many babaganoush recipes are too acidic and garlicky for us GERD suffers.
This one enhances the flavor with tart-sweet pomegranate molasses, which
you can find in the Middle Eastern section of many supermarkets or in a
Mediterranean market, and it incorporates just a whiff of garlic. Enjoy your
babaganoush with carrot or zucchini sticks, lightly steamed cauliflower, or
sweet red pepper strips.
medium eggplants (¾ to 1 pound each)
tablespoons tahini
½ tablespoons pomegranate molasses
tablespoon freshly squeezed lemon juice
clove garlic, crushed
teaspoon ground cumin
teaspoon Aleppo pepper
½ tablespoons extra virgin olive oil
tablespoons chopped fresh cilantro or parsley
Sea salt to taste
Prick the eggplants in several places. Either roast over a hot fire in a barbecue grill (my
favorite way) or in a 425°F oven, turning several times, for 35 to 45 minutes, until the skin
is blackened and the eggplants are very soft. Cut in half, scoop the insides into a bowl, and
mash with a fork, or scoop the eggplant into a food processor.
Add the tahini, pomegranate molasses, lemon juice, garlic, cumin, Aleppo pepper, and
olive oil. Blend well; if using a food processor, pulse until fairly smooth. Stir in 1½
tablespoons of the cilantro and season with salt to taste.
Transfer to a serving bowl and sprinkle the remaining ½ tablespoon cilantro on top.