Olive Magazine
Baba ghanoush on a blue plate topped with pomegranate seeds

Syrian baba ghanoj

Published: March 4, 2021 at 5:55 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4-6 as a snack

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

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

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
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