Syrian-Inspired Baba Ghanoush Penne
Syrian baba ghanoush is typically made without tahini and therefore does not have the creamy texture of the well-known store-bought version of baba ghanoush. It is instead colorful, fresh and full of flavor. Serve this delicious dish over a healthy bed of Chickapea noodles for a well-rounded meal. Add a pinch of serving salt over each portion to really make all the flavors pop. This meal is gluten-free, nut-free, soy-free and vegan.
Syrian Inspired Baba Ghanoush Penne
- Prep Time: 20 minutes
- Cook Time 1 Hour
- Total Time: 1 Hour 20 minutes
- Course: Dinner
- Cuisine: Syrian
- Servings: 4
- 1 package Chickapea Penne
- 1 Tbsp salt
- 2 fresh eggplants, washed and punctured with a fork several times
- 2 cloves of garlic, minced
- 2 Tbsp pomegranate or cranberry juice
- ½ tsp sugar
- 3 Tbsp lemon juice
- 1 tsp salt
- ¼ cup fresh parsley, finely chopped
- 1 large fresh tomato, seeds removed and chopped
- 1 yellow bell pepper, seeds and stem removed and chopped
- 1 red bell peppers, seeds and stem removed and chopped
- ¼ cup Pomegranate jewels
- 1 Tbsp olive oil, garnish
- Pomegranate molasses to taste, optional garnish
- Preheat oven to broil, place the oven rack in the bottom third of the oven.
- Place both punctured eggplants on a foil-lined, broil safe baking tray.
- Broil the eggplants in the oven, turning every 3-5 minutes until the skin looks blackened, the time this takes will depend on the size and heat of your oven, 20 minutes or more is a basic guide).
- Leaving the eggplants in the oven, adjust the temperature to 450°F and bake them for 30 minutes or until very tender (a fork should meet no resistance when pushed through the skin near the stem).
- Remove the eggplants from the oven, cut a long line up the side of each splitting them open and allow to cool.
- Once cool enough to handle, remove and discard the burnt skin and stem of each eggplant.
- Transfer the white flesh of the eggplant to a food processer.
- Add garlic, lemon juice, cranberry/ pomegranate juice, sugar and salt to the food processer.
- Pulse to combine but do not over-process, the ideal consistency should be slightly chunky, not a puree.
- Transfer the eggplant mixture to a medium bowl and fold in half of the bell peppers, parsley and tomato. Set aside to allow the flavors to mix.
- Prepare Chickapea Penne to package specifications, (heat 16 cups of water in a large pot over high heat until boiling. Add pasta and 1 Tbsp of salt to the water, decrease heat to maintain a gentle boil. Stir and cook pasta for 7 minutes).
- Drain Pasta and rinse with cool water.
- Plate pasta as desired.
- Top each serving with a generous helping of baba ghanoush.
- Drizzle high-quality olive oil and optional pomegranate molasses over each serving.
- Top each plate with pomegranate jewels remaining bell peppers, tomato, and parsley.
- If you have pomegranate molasses, omit pomegranate/cranberry juice, sugar and ½ the lemon juice and use 2 Tbsp pomegranate molasses instead when pulsing the baba ghanoush in the food processor.
- Prepared baba ghanoush will keep in the fridge for 2-3 days, so it is possible to prepare it ahead and top pasta when ready to eat.
- Unused baba ghanoush makes a great side or dip for 2-3 days after making.