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.

Gallery

Recipe Summary

prep:
10 mins
cook:
40 mins
additional:
10 mins
total:
1 hr
Servings:
12
Yield:
1 1/2 cup
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • Cut the eggplant in half, scoop out the pulp and cut into pieces. Discard any seeds.

  • 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.

Nutrition Facts

49 calories; protein 1.7g 3% DV; carbohydrates 4.6g 2% DV; fat 3.2g 5% DV; cholesterol 0.2mg; sodium 21.6mg 1% DV. Full Nutrition
Advertisement

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/28/2016
This is perfect Turkish-style baba ganoush. Read More
(1)

Most helpful critical review

Rating: 1 stars
02/20/2017
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 don't know how I could have separated the seeds all of the insides would have come out with them. I tossed it in the trash. Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/28/2016
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 version. It's so flavorful. I roasted the eggplant on a smoking grill for about an hour and followed the recipe as it is written. It paid off because this tastes lovely! Read More
(1)
Rating: 5 stars
08/28/2016
This is perfect Turkish-style baba ganoush. Read More
(1)
Rating: 1 stars
02/20/2017
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 don't know how I could have separated the seeds all of the insides would have come out with them. I tossed it in the trash. Read More
Advertisement
Advertisement