Syrian baba ghanoj
- Preparation and cooking time
- Total time
- Easy
- Serves 4-6 as a snack
Skip to ingredients
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.