Don't confuse this with Mutabal. I invested hours of my life researching the two dishes and I hope I managed to clear the question as which is which.
Again I do apologise for repeating this recipe but as with Mutabal this is a very common question I get asked all the time. Regarding the spelling, the one I used seems to be the most widely used world wide. In Syria we pronounce it with "J" at the end, Baba Ghanouj, but for the benefit of non Arabic speaking readers I decided to use the spelling adopted by Wikipedia for all my posts. This will make it easier to google if needed.
Baba Ghanoush is an aubergine based mezze. Pomegranate Molasses gives it a nice sweet and sour fruity flavour. This dish is best served next to kibbeh. It works very well with grilled kibbeh as it offers a nice contrast to the fatty spicy stuffing of the kibbeh.
Here is my recipe:
Aubergine one medium sized
Pomegranate Molasses 1tbs
Walnuts chopped 2tbs
Parsley chopped 2tbs
Tomato one small
Start by placing the aubergine whole directly on open flame and cook it till it is charred on the outside and soft on the inside. Turn around every few minutes so it is charred all over. This method gives the dish its characteristic smokiness. No other way of cooking can give you that exact flavour. Grilling in the oven doesn't work but you can put your aubergine directly on electric or halogen hub. The cooking process should take 15-20 minutes.
After you cook the aubergine, cover with cling film for 20-30 minutes. Remove the charred skin, it should come off easily, then mash the aubergine with a fork.
Chop the tomato finely and add with the rest of the ingredients to the aubergine. Mix well and drizzle with olive oil.
You can adjust the quantities of the ingredients as desired.