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    Zen and Zaatar » Recipes » Middle Eastern

    Syrian Baba Ganoush (No Tahini) - Smoky Eggplant Pomegranate Dip

    Published: Sep 21, 2016 · Modified: Apr 14, 2025 by Zena | Zen and Zaatar · This post may contain affiliate links · 6 Comments

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    This traditional Syrian baba ganoush is a smoky eggplant dip made without tahini. This Mediterranean charred eggplant and walnut dip is flavored with tangy pomegranate molasses.
    This traditional Syrian baba ganoush is a smoky eggplant dip made without tahini. This Mediterranean charred eggplant and walnut dip is flavored with tangy pomegranate molasses.
    syrian vegan baba ganoush ghannouj no tahini grilled smoky eggplant dip mediterranean zenanzaatar arabic food blog recipe

    This Syrian baba ganoush is a smoky eggplant and walnut dip made without tahini, flavored with tangy pomegranate. This Mediterranean dip gets the smoky taste from charred eggplant, and walnuts add a delightful crunch.

    Baba ganoush (Baba ghannouj, or بابا غنوج) is one of my favorite Middle Eastern party dips, and it was probably the dish that initiated my love affair with eggplant. I never liked the mushy vegetable before I tried it in my mother's baba ganoush. She always whipped up a big batch of the charred eggplant, walnut, and pomegranate dip for any large dinner party we were going to be having, and it was always one of the most popular appetizers. The sweet smoky flavor of eggplant shines through this dish, dressed simply with only olive oil, some garlic, and pomegranate molasses.

    syrian vegan baba ganoush ghannouj no tahini grilled smoky eggplant dip mediterranean zenanzaatar arabic food blog recipe

    You may know baba ganoush as the grilled-eggplant-and-tahini dip, but the traditional Syrian recipe does not use any tahini, and instead we call the familiar eggplant-and-tahini dip mutabal. Both dips are absolutely smoky and delicious, but not many people know about this simple non-tahini version, which I actually prefer to mutabal, because I like the smoky eggplant to be the ultimate star of the dip!

    syrian vegan baba ganoush ghannouj no tahini grilled smoky eggplant dip mediterranean zenanzaatar arabic food blog recipe

    I also love the crunchy texture of the walnuts and pomegranate seeds in this dip. Plenty of parsley adds just the right amount of refreshing bite. The parsley, tomatoes, and bell peppers can be mixed into the dip (which I like because it makes it chunky!) or simply used as a garnish. This dip is perfect scooped up with warm pita bread!

    syrian vegan baba ganoush ghannouj no tahini grilled smoky eggplant dip mediterranean zenanzaatar arabic food blog recipe


    Let me know if you try this recipe in the comments below or pin it for later! And don't forget to tag your recreations on Instagram @zenandzaatar!
     

    Recipe

    Syrian Baba Ganoush (No Tahini) - Smoky Eggplant Pomegranate Dip

    Zena Hassoun
    A traditional Syrian smoky eggplant dip with walnuts and pomegranate molasses! Perfect with warm pita.
    4.60 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 10 minutes mins
    Total Time 40 minutes mins
    Course Appetizer, Side Dishes
    Cuisine Mediterranean
    Servings 4
    Calories 319 kcal

    Ingredients
      

    • 2 large eggplants
    • ⅓ small red bell pepper
    • 1 small tomato
    • ½ cup parsley leaves tightly packed
    • 2 cloves garlic minced
    • 2 ½ tablespoon pomegranate molasses
    • 1 tablespoon olive oil
    • ½ teaspoon salt
    • ½ cup pomegranate seeds
    • ½ cup walnuts chopped

    Instructions
     

    • 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.
    • Bake eggplants in the oven for 20-25 minutes, until they are completely soft on the inside.
    • Meanwhile, finely chop the red bell pepper, tomato, and parsley. 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.
    • Fold in half of the chopped tomatoes, bell peppers, and pomegranate seeds, reserving the rest for topping.
    • 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!

    Nutrition

    Serving: 1servingCalories: 319kcalCarbohydrates: 49gProtein: 6gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 12gSodium: 305mgFiber: 11gSugar: 25g
    Tried this recipe?Leave a comment below and tag @zenandzaatar on social!

     

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    Comments

      4.60 from 5 votes (1 rating without comment)

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      Recipe Rating




    1. Glory says

      August 28, 2017 at 6:33 am

      4 stars
      my family is from aleppo- my kiddo loved this version of baba ganoush, but we use some sesame oil and no dibs or walnut. sounds good though!

      Reply
      • Zena | Zena 'n Zaatar says

        October 16, 2017 at 10:33 am

        Sounds delicious with sesame oil! I love it with dibs, it adds the perfect tangy flavor and brings out the sweetness of the eggplant- you have to try it and let me know what you think! <3

        Reply
    2. Letty Zane says

      May 17, 2018 at 1:02 pm

      I can’t wait to try this recipe. I’ve eaten baba ganoush in restaurants in Syria, but nothing in California has come close. Now I know why- no tahini!

      Reply
    3. Mona Campbell says

      October 13, 2020 at 3:11 am

      4 stars
      I just adore this dish! A order from a my fav arabic restaurant here in Dubai and it comes without walnuts. In his version, the eggplant maintains its pale color, so I am guessing he squeezes some lemon juice on it to prevent the browning. Not sure though! Will give this a go and add a little lemon juice to the story! Let's see!

      Reply
    4. K.L. says

      November 09, 2022 at 6:30 am

      5 stars
      OMG!!! I added some lime juice and left out the walnuts and pomegranate seeds. Best recipe ever!!!! My husband and I think it was as good or even better than from our very good syrian restaurant. Thanks so much for sharing. 👍👍👍😀

      Reply
    5. Colette says

      August 07, 2024 at 5:56 pm

      5 stars
      Loved this. I like mutabal as well but was craving this style of baba ganoush. I left it fairly chunky and with the nuts it made it very filling and satisfying. I have eggplant in my garden about to blow up so excited to make more in the future.

      Reply
    Headshot image of the author of Zen and Zaatar, Zena Hassoun, MS.

    Welcome!

    Hi, I’m Zena, a passionate home cook with a Master’s in Medical Health Sciences. I’ve been vegan for nearly a decade and love creating approachable, Mediterranean-inspired recipes that nourish your body and soul.

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    55+ Vegan Recipes for Real Life

    The cover image of my e-cookbook, with text overlay "Vegan is Delicious: 55+ nourishing, innovative, plant-based recipes to satisfy vegans and omnivores alike! by Zena Hassoun, M.S., creator of Zen and Zaatar."

    Tired of the same meals or relying on takeout? Vegan is Delicious is full of flavorful, plant-based recipes (with photos!) plus a 7-day meal plan to make home cooking feel effortless.

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