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Baba Ghanoush

This authentic eggplant and vegetables dip is a must try. It is fantastic for sharing and is served with veggie sticks or pita chips. Beautifully balanced and is an absolute joy to eat!
Course Appetizer
Prep Time 5 minutes
Cook Time 40 minutes


  • 400 g eggplants or 2 medium ones
  • ½ green bell pepper finely chopped
  • ½ red bell pepper finely chopped
  • 1 small deseeded tomato finely chopped
  • ½ green chili pepper finely chopped
  • ¼ cup parsley finely chopped
  • 1 crushed garlic clove
  • 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


  • Make several small pricks in the eggplants to avoid bursting.
  • Cook for 30-40 minutes or until very soft and full cooked.
  • Let cool for a few minutes and peel the skin off.
  • Roughly chop the eggplants, add the chopped veggies, garlic, pomegranate seeds, walnuts, lemon juice, pomegranate molasses, olive oil and salt and mix gently with a spoon.
  • Drizzle with olive oil and garnish with pomegranate seeds.