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! 🙂
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
For the decoration
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.