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


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. 



  • 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


  • 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