Picual Moroccan Baba Ganoush
The roasted Eggplant with the Picual Olive oil and the touch of the tart sweet from the pomegranate seeds it is just divine!
2 large Eggplants
1/2 cup of Tahini
Juice of 2 Lemons
2 mashed garlic cloves
1 teaspoon of Cumin
1 teaspoon of salt
1/4 cup of Picual Extra Virgin Olive Oil
1/4 cup of Pomegranate seeds
few leaves of chopped parsley
Place the eggplants directly on the burner to char the skin, if you don’t have a gas stove you can make this on an outdoor grill or place the eggplants on a sheet pan and turn on your broiler. Place your oven rack close to the heat source.
Char them for 3-4 min per side until charred
Place them in the oven at 400F for 25 min until cooked