Syrian Baba Ganoush (No Tahini) - Smoky Eggplant Pomegranate Dip
A traditional Syrian smoky eggplant dip with walnuts and pomegranate molasses! Perfect with warm pita.
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
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