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Weaam's Baba Ghanouj

Rated as 3.67 out of 5 Stars

"Baba Ghanouj is a traditional Middle Eastern appetizer. My version of Baba Ghanouj uses pomegranate molasses instead of lemon, and crushed walnuts for texture. This can be made a day ahead. Bring to room temperature, drizzle with olive oil, and serve with pita bread."
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1 h servings 49
Original recipe yields 12 servings (1 1/2 cup)


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  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Prick the skin of the eggplant in several places and place on the baking sheet.
  2. Roast eggplant in the preheated oven until tender and skin is blistered and blackened, 40 to 50 minutes. Cool until easier to handle, about 10 minutes.
  3. Cut the eggplant in half, scoop out the pulp and cut into pieces. Discard any seeds.
  4. Mash garlic and salt into a paste using a mortar and pestle. Add eggplant pieces and mash until smooth. Stir in tahini, pomegranate molasses, yogurt, and walnuts, mixing well to combine. Transfer to a small bowl, cover with plastic wrap, and chill.


  • Cook's Notes:
  • You can also cook the eggplant on a grill or directly over the flame of a gas stove if you prefer.
  • I use a mortar and pestle because it gives a nice texture. You can use a food processor instead.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 49 calories; 3.2 4.6 1.7 < 1 22 Full nutrition

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Read all reviews 3
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This is perfect, Turkish-style baba ganoush.

I have never made baba ghanouj with pomegranate molasses so I wanted to try this recipe. It is wonderful. I normally use lemon juice and a slightly different recipe but I really like this vers...

This looked like it was going to be good. I have never tried making anything with eggplant before. When it was all done in the oven, I slice it open and it was a big glob of stringy mush. I d...