Baba Ghanoush
A smoky, textured eggplant dip with fresh vegetables, walnuts, and pomegranate. A mezze essential from home—and a dish worth calling by its name.
Servings 4 as part of a mezze table
Ingredients
- 400 g about 2 medium eggplants
- ½ green bell pepper finely diced
- ½ red bell pepper finely diced
- 1 small deseeded tomato finely diced
- ½ green chili pepper finely diced
- ¼ cup parsley finely chopped
- 1 garlic clove crushed
- ½ cup pomegranate seeds
- ½ cup chopped walnuts
- ½ tbsp olive oil plus more for serving
- 1 tbsp pomegranate molasses
- ¼ cup lemon juice
- 1 tsp salt
Instructions
- Preheat the oven to 200°C (390°F).
- Prick the eggplants a few times with a fork, then place on a baking tray and roast for 30–40 minutes until fully soft and collapsed.
- Let cool slightly, peel off the skin, and roughly chop the flesh.
- In a large bowl, combine the eggplant with the chopped peppers, tomato, chili, parsley, garlic, pomegranate seeds, and walnuts.
- Add the lemon juice, olive oil, pomegranate molasses, and salt. Mix gently until everything is just combined.
- Transfer to a serving bowl and drizzle with more olive oil. Garnish with extra pomegranate seeds.
- Serve with pita bread, vegetable sticks, or alongside grilled proteins.
Notes
For deeper flavor, roast the eggplants over a gas burner or open flame.
This keeps well in the fridge for 2–3 days and can be made ahead.
Pomegranate molasses adds a sweet-tart depth—don’t skip it if you can find it!