Syrian Baba-Ghannouj
If I were to translate the word ghannouj, it would mean "spoiled"—much like a little girl pampered with her favorite toys and treats. Similarly, we Syrians spoil our Baba-Ghannouj by enriching it with fresh ingredients, pomegranate seeds, and walnuts.
The combination of smoky eggplant, juicy tomatoes, the sweet-tart depth of pomegranate molasses, and the crunch of walnuts and pomegranate seeds creates an explosion of flavors in every bite.
What makes baba ghannouj special is its versatility—it can be enjoyed as a dip and a salad. Whether served as part of a vibrant mezza platter or alongside a sizzling barbecue, it always enhances the dining experience.
Ingredients 15
2 kg eggplant, (5-6 eggplants)
1 cup parsley, finely chopped
100 g walnuts
100 g walnuts, roughly chopped
1 red capsicum (bell pepper), finely chopped
1 1⁄2 cups chopped tomatoes
1 1⁄2 cups tomatoes, finely chopped
1 spring onion, small, finely chopped
1 onion, small, finely chopped
2 garlic cloves, crushed to a paste
1⁄4 cup extra virgin olive oil, plus extra to garnish
1 lemon, juiced
2 tbsp pomegranate molasses, plus extra to garnish
1 tbsp salt
pita bread, warm, to serve
1 pomegranate, deseeded
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Method 8
Pierce each a few times with a fork. Cook until the inside is soft and the outside is fully charred by turning continuously over a direct flame. Alternatively, grill them for 10-15 minutes on a charcoal grill or roast them on the bottom rack of an oven at 250°C (230°C fan assisted). Whichever method you use, you aim to have a smokey flavor, blackened skin, and tender flesh.
Set aside the in a stainless steel fine mesh strainer and cover with cling wrap. Allow to cool until it is easy to handle, then peel off and discard the charred skin.
To prevent long eggplant strings, place the roasted on a cutting board and slice it crosswise a few times. Then, transfer it to a sieve to drain any excess liquid. Refrigerate for an hour or two.
Meanwhile, finely chop the , , , and . Crush the . Roughly chop the .
In a bowl, combine the chilled with ¾ of each of the , , chopped , , and pomegranate seeds, saving the remaining for garnish. Add in the , mint, and . Add the , , and , season with , and mix all the ingredients.
To assemble, place the Baba-Ghannouj in a deep bowl or on a large plate.
Garnish with the rest of the chopped , , chopped , tomato, and pomegranate seeds. Drizzle with some and .
Serve with warm pita bread on the side.
Racha Syrian Kitchen's tips
The resting time allows the eggplant to cool enough before adding the fresh vegetables, ensuring the flavors blend perfectly while maintaining the vegetables' crispness.
