Syrian Baba Ganoush (No Tahini) - Smoky Eggplant Pomegranate Dip
Prep time
Cook time
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A traditional Syrian smoky eggplant dip with walnuts and pomegranate molasses! Perfect with warm pita.
Recipe type: Appetizer
Cuisine: Middle Eastern
  • 2 large eggplants
  • ⅓ of one small red bell pepper
  • 1 small tomato
  • ½ cup parsley leaves, tightly packed
  • 2 cloves garlic, minced
  • 2.5 tbsp pomegranate molasses
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ cup pomegranate seeds
  • ½ cup walnuts, chopped
  1. Preheat oven to 375F. Pierce each eggplant twice with a fork. Char whole eggplants by placing them directly on an open flame until the skin blackens, turning them halfway through. This should take 10-15 mins. Alternatively, broil the eggplants on high for 5-10 minutes until you charred skin is achieved.
  2. Bake eggplants in the oven for 20-25 minutes, until they are completely soft on the inside.
  3. Meanwhile, finely chop the red bell pepper, tomato, and parsley.
  4. Once eggplant is soft, peel off the charred skin. Finely chop the insides of the eggplant or mash with a fork. Alternatively, pulse a few times in the food processor for a smoother consistency. Transfer to a bowl and mix in salt, olive oil, garlic, pomegranate molasses, walnuts, and half of chopped parsley.
  5. Fold in half of the chopped tomatoes, bell peppers, and pomegranate seeds, reserving the rest for topping.
  6. Drizzle baba ghanoush with some extra olive oil. Top with remaining pomegranate seeds, chopped peppers, chopped tomatoes, and parsley leaves. Enjoy with warm pita bread!
Recipe by Zen and Zaatar at