Baba ghanoush on a blue plate topped with pomegranate seeds

Syrian baba ghanoj

  • serves 4-6 as a snack
  • Easy

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

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

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Ingredients

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

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.

*This recipe is gluten free according to industry standards


Enjoy more delicious aubergine recipes

Aubergine stuffed with pisto

Nutritional Information

  • Kcals 140
  • Fat 9.1g
  • Saturates 1.7g
  • Carbs 6.6g
  • Sugars 6.3g
  • Fibre 6g
  • Protein 4.8g
  • Salt 0.9g
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