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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.


Recipe Summary test

10 mins
40 mins
10 mins
1 hr
1 1/2 cup


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


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.

  • 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; carbohydrates 4.6g; fat 3.2g; cholesterol 0.2mg; sodium 21.6mg. Full Nutrition