- 2 Eggplantslarge
- 1 clove Garliccrushed to a paste with a little salt
- 2 tbsp Pomegranate molasses
- 1 tbsp Lemon juice
- 2 Tomatoessmall, finely chopped
- 2 tbsp Parsleyfinely chopped
- 1 ½ tbsp Walnutschopped
- Saltto taste
- Black pepperto taste
Syrian Baba Ganoush
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:
Steps to make Syrian Baba Ganoush
Add garlic, molasses, and lemon juice
Add tomatoes, parsley and season to taste