This Syrian Baba Ganoush recipe is the best way to cook eggplant! The veggie-forward spread is made from scratch with fresh roasted eggplants, garlic, pomegranate molasses, and fresh tomatoes. It tastes delicious and is easy to make. I love to add a big bowl of this smoky baba ganoush to my mezze selections. So, if you need a healthy, keep-it-simple addition to the mezze table tonight, you just found it.
To make this delicious Middle Eastern eggplant recipe, first, roast the eggplants over a direct flame or hot grill. No other method can give you that smoky flavor, so don’t skip this step. Next, peel the eggplants, add garlic, pomegranate molasses, and lemon juice and roughly mash together with a fork. Mix in chopped tomatoes and fresh parsley and season to taste. Serve sprinkled with walnuts. For this recipe, I use no oil to keep it fat-free but feel free to drizzle some olive oil over if you wish.
To make the Syrian Baba Ganoush, you will need the following ingredients:
Using a fork, pierce 2 large eggplants in a few places.
Roast the eggplants over a direct flame or hot grill, turning occasionally, until completely burnt outside and tender inside, about 10-15 minutes or longer.
Once cool enough to handle, peel the eggplants and discard the skin. Cut the eggplant crosswise a few times and place the flesh into a large bowl.
Add in 1 crushed garlic, 2 tablespoons pomegranate molasses, and 1 tablespoon lemon juice and use a fork to roughly mash together.
Mix in 2 finely chopped tomatoes and 2 tablespoons finely chopped parsley. Season with salt and black pepper to taste. Taste and add more pomegranate molasses or parsley if you wish.
Sprinkle with walnuts and serve with pitas or flatbread on the side.
This Syrian Baba Ganoush is made from scratch with roasted eggplants, garlic, tomatoes, and pomegranate molasses. The recipe is vegan, vegetarian, fat-free, and naturally gluten-free. Try it soon and don’t forget to come back and leave a comment below to let us know what you think!
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