Ingredients
– 1 large eggplant
– 1/2 tbsp tahini
– 1 1/4 cup chickpeas, cooked
– Carapelli Oro Verde Extra Virgin Olive Oil
– 1 lemon’s juice
– 1 clove of garlic
– 1 pomegranate
– 1 tsp cumin
– 1 tsp spicy paprika
– Sesame
– Coriander
Directions
1 Cut the eggplant in half and bake it with a generous drizzle of olive oil. Set aside.
2 Put chickpeas, tahini, garlic, lemon juice and olive oil in a bowl and mix.
3 Add the eggplant and set aside.
4 Chop the coriander.
5 Cut the pomegranate and remove the seeds.
6 Place the Baba Ganoush on a plate, drizzle with olive oil and top with pomegranate, paprika, sesame and coriander.
2 Put chickpeas, tahini, garlic, lemon juice and olive oil in a bowl and mix.
3 Add the eggplant and set aside.
4 Chop the coriander.
5 Cut the pomegranate and remove the seeds.
6 Place the Baba Ganoush on a plate, drizzle with olive oil and top with pomegranate, paprika, sesame and coriander.
