Baba Ganoush via Jerusalem

Ok, you got me, this Baba Ganoush via Jerusalem isn’t strictly Baba Ganoush. The flavor profile is really different with the lack of tomatoes and onions in the eggplant base. That said, the title that Jerusalem chooses (Charred Eggplant Salad with…), just distracts me from the fact that this is, at least to me, a gussied up and very modern take on the classic dish. I love this Baba Ganoush via Jerusalem for so many reasons, perhaps best of all is the brilliant choice to add pomegranate kernals to the mix. In winter, the bright ruby jewels are a welcome sight contrasted with the bright lemon zest and intensely green herbs. As the kernals explode in your mouth with little bursts of tart juice, they contrast the smokey, salty, garlicky goodness of the eggplant. This is a dish where skimping on the olive oil both in quantity and quality isn’t the way to go. It adds so much body and flavor to the Baba Ganoush via Jerusalem that you should consider it carefully as an ingredient. I think I try a different olive oil every time I make this dish, and I still haven’t settled upon my favorite. It’s a … Continue reading