Baba ghanoush on a blue plate topped with pomegranate seeds

Syrian baba ghanoj

Name: Syrian baba ghanoj
Total time: 50 min
Yield: Serves 4-6 as a snack
Ingredients: 2 large aubergines; cloves crushed to make 1 tsp garlic; 4 tbsp tahini; 1 tbsp lemon juice; 1 tbsp greek yogurt; a drizzle pomegranate molasses; a drizzle olive oil; 1 tbsp pomegranate seeds; thyme leaves to serve

Imad Alarnab

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Serves 4-6 as a snack

Easy

Total time: 50 mins

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Perfect as a snack or a side to a meze feast, this recipe from Imad’s Syrian Kitchen in London makes great use of aubergines, tahini and greek yogurt

Gluten free

Vegetarian

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Alternatives

Complete the dish

Try this recipe for baba ghanoj, then check out more of Imad's Syrian recipes such as Syrian chicken, Syrian falafel and muhammara, plus these Syrian-inspired barazek shortbreads. Also browse our collection of Middle Eastern meze recipes for the perfect feast platter.

Ingredients

Nutrition

2 large aubergines
cloves crushed to make 1 tsp garlic
4 tbsp tahini
1 tbsp lemon juice
1 tbsp greek yogurt
a drizzle pomegranate molasses
a drizzle olive oil
1 tbsp pomegranate seeds
thyme leaves

to serve

Nutrition: per serving

kcal140
fat9.1g
saturates1.7g
carbs6.6g
sugars6.3g
fibre6g
protein4.8g
salt0.9g

Method

step 1

Prick small holes in the aubergines with a fork. Grill them on a charcoal grill until softened, blistered and blackened all over, or roast them in the oven at 200C/fan 180C/gas 6 for 45 minutes.
step 2

Peel the blackened skins off the aubergines under cold running water, and remove the stalks. Put the aubergine flesh in a large bowl with the garlic, tahini, lemon juice, yogurt and 1 tsp salt. Mix thoroughly to combine.
step 3

Drizzle with the molasses and olive oil, and scatter over the pomegranate seeds and thyme leaves to serve.

Enjoy more delicious aubergine recipes

Aubergine stuffed with pisto

Authors

Imad AlarnabChef

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