Vegan MoFo 15: Baba ganoush cupcakes with pomegranate reduction topping

After the Baklava cupcakes I come back with another Levantine recipe, probably the one I like more. This time i turned baba ganoush into a cupcake. Traditionally the dish is garnished wit fresh pomegranate seeds and for this reason I thought abot the pomegranate reduction as a topping, sprinkled with fresh pomegranate seeds.

The characteristic I especially appreciate of baba ganoush is its smoky taste and the texture. To get this peculiar taste is enogh to char the eggplants over a gas flame, but if you don’t have it it’s possible to bake them into the oven. You won’t have the smoky fragrance, but it works out as well.
I like baba ganoush with a rough texture, therefore it’s very important not to overwork the pulp of the eggplants while mashing. If you prefere a smooth texture you can even blend all the ingredients and have a sauce.

Vegan MoFo is coming to the end and I still have a lot of cupcakes to post, then I won’t bake cupcakes for a long time! 🙂

baba ganoush with pomegranate reduction topping
Ingredients (makes 10 cupcakes)

For the batter
1 1/2 cup all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup soy milk at room temperature
1/3 cup canola oil

For the baba ganoush
2 medium eggplants
1 tbsp tahini
1 lemon juice
2 garlic cloves finely minced
fresh parsley leaves minced
2 tbsp extra-virgin olive oil
pinch of salt

For the pomegranate reduction
1 pomegranate seeds (1 cup)
3/4 cup pomegranate juice
2 tbsp caster sugar
black peppercorns

For the decoration
pomegranate seeds
black peppercorns

Start by making the baba ganoush. Char the eggplant over a gas flame, turning often, until soft inside and allow to cool completely. This procedure gives a smoky taste to the vegetable.
Scoop out the pulp and drain in a strainer for at least one hour. In a bowl whisk tahini, lemon juice, garlic finely minced, parsley leaves minced, and salt. Add eggplant pulp and gently mash with a fork, stir into extra-virgin olive oil and keep mashing until combined. Be careful not to overwork, it shouldn’t became smooth and uniform.

For the batter whisk in a bowl soy milk and canola oil. In another bowl measure out flour, baking powder, baking soda and salt. Add dry ingredients to the wet and whisk until smooth. Scoop the batter into cupcake pans and transfer to the oven. Bake for 20-25 minutes. Remove the pan from the oven and allow to cool completely.

For the pomegranate reduction bring pomegranate seeds, pomegranate juice, caster sugar and black peppercorns to a boil. Stimmer until thick until reduct to about 1/3.

Cut a cone shape out of each cupcake and cut the point off the cone. Fill the hole with the baba ganoush and replace the top.
Pour the pomegranate reduction on the top of each cupcake and garnish with pomegranate seeds.

  1. narf77 said:

    No doubt you will be sick to death of cupcakes by the end of Mofo but the rest of us have truly appreciated your sterling efforts to titivate the average sad tired old cupcake and bring it back to the fore of cutting edge vegan cooking. The smooth eggplant puree would make these cupcakes deliciously moist. I have really enjoyed how you have been using traditional savoury ingredients and making cupcakes that are incredibly different and unique. Cheers for all of your efforts and you have a fan for life here 🙂

    • Ally said:

      Yep, I second the wise words of narf7.
      Thank you for all of your hard work and creativity during MoFo. It has been very appreciated.
      Another fan for life. 🙂

      • narf77 said:


    • Thank you very much for your support and your words, the GMC (Genetically Modified Cupcakes) project is not going to finish. After MoFo I’ll keep posting cupcake recipes, but from time to time! 🙂

      • narf77 said:

        As a new follower (cheers MOFO!) to your blog I will be eagerly anticipating ANY new recipes. I had a trawl through your back catalogue and everything you make is amazing and innovative.

      • And you will. Tomorrow, for the last MoFo day, I’m going to post the craziest savory cupcake I’ve never thought. I only hope it turns out!

      • narf77 said:

        I am going to get a party hat and a blower especially for the occasion 🙂

  2. I was wondering what your next savory cupcake would be! I agree – it’s the smokiness that is so, so good in baba ganoush.

    Like you, I’m about “done” with my MoFo theme :-). But it’s been a lot of fun.

  3. Oh man, savory cupcakes… I think you are really on to something here! Maybe this will be the next big food trend. 🙂

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