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Baba Ghanoush: A smoky, velvety eggplant dip with a personal touch. Enhanced with sautéed veggies and pomegranate molasses, this recipe is a fusion of tradition and my own cherished memories.
Type of Cuisine:
Middle Eastern
Prep Time: 15 Minutes.
Cook Time: 40 Minutes
How Many Servings?
4-6 Servings
Ingredients:
1X
2X
3X
Adjust Servings
| 2 large eggplants | |
| 4 tablespoons olive oil, divided (plus more for drizzling | |
| 1 small onion, diced | |
| 1 small red pepper, diced | |
| 1 small jalapeno, diced | |
| 11/2 teaspoons salt, divided | |
| 1/2 teaspoon black pepper | |
| 1 teaspoon cumin | |
| 1/2 teaspoon coriander | |
| 2 tablespoons molasses, divided | |
| 4 cloves garlic, minced | |
| 1/2 cup fresh lemon juice | |
| 1 small tomato, diced | |
| 1/4 cup Italian parsley, chopped | |
| 1/2 cup walnut, chopped, divided | |
| 1/2 cup pomegranate seeds, divided |
Preparation
1
Roast the Eggplant
Preheat your oven to 425°F (220°C). Cut the eggplants in half lengthwise and brush the cut sides with about 2 tablespoons of olive oil. Place them cut-side down on a baking sheet lined with parchment paper. Roast for about 35 minutes, or until the eggplants are soft, golden, and slightly collapsed. Once done, remove them from the oven and let them cool until safe to handle.
Preheat your oven to 425°F (220°C). Cut the eggplants in half lengthwise and brush the cut sides with about 2 tablespoons of olive oil. Place them cut-side down on a baking sheet lined with parchment paper. Roast for about 35 minutes, or until the eggplants are soft, golden, and slightly collapsed. Once done, remove them from the oven and let them cool until safe to handle.
2
Sauté the Veggies
While the eggplants are roasting, heat 1 tablespoon of olive oil in a pan over medium-high heat. Add the diced onion, red bell pepper, and jalapeño, and sauté for about 3 minutes until they begin to soften. Season with ½ teaspoon of salt, 1 teaspoon each of black pepper and cumin, and ½ teaspoon of ground coriander. Stir everything together and cook for another 2 minutes. Finish by drizzling in 1 tablespoon of pomegranate molasses, then remove from the heat and set aside to cool.
While the eggplants are roasting, heat 1 tablespoon of olive oil in a pan over medium-high heat. Add the diced onion, red bell pepper, and jalapeño, and sauté for about 3 minutes until they begin to soften. Season with ½ teaspoon of salt, 1 teaspoon each of black pepper and cumin, and ½ teaspoon of ground coriander. Stir everything together and cook for another 2 minutes. Finish by drizzling in 1 tablespoon of pomegranate molasses, then remove from the heat and set aside to cool.
3
Prepare and Drain the Eggplant
Once the eggplants have cooled enough to handle, scoop out the soft, roasted flesh and discard the skins. Place the flesh in a strainer set over a bowl to drain. Let it sit for several minutes to release excess moisture—then gently press it with the back of a spoon to help remove even more liquid. This step keeps your Baba Ghanoush from becoming watery and helps concentrate the smoky flavor.
Once the eggplants have cooled enough to handle, scoop out the soft, roasted flesh and discard the skins. Place the flesh in a strainer set over a bowl to drain. Let it sit for several minutes to release excess moisture—then gently press it with the back of a spoon to help remove even more liquid. This step keeps your Baba Ghanoush from becoming watery and helps concentrate the smoky flavor.
4
Blend It All Together
Discard any drained liquid from the eggplant, then coarsely chop the flesh on a cutting board. Transfer it to a clean mixing bowl and stir in the fresh lemon juice and minced garlic. Next, fold in the sautéed onion and pepper mixture, followed by the diced tomatoes. Sprinkle in the chopped Italian parsley, along with half of the walnuts and half of the pomegranate seeds. Mix everything well until the flavors are combined. Add the remaining salt, give it one more stir, and adjust seasoning to taste.
Discard any drained liquid from the eggplant, then coarsely chop the flesh on a cutting board. Transfer it to a clean mixing bowl and stir in the fresh lemon juice and minced garlic. Next, fold in the sautéed onion and pepper mixture, followed by the diced tomatoes. Sprinkle in the chopped Italian parsley, along with half of the walnuts and half of the pomegranate seeds. Mix everything well until the flavors are combined. Add the remaining salt, give it one more stir, and adjust seasoning to taste.
5
Serve with Flair
Spoon the Baba Ghanoush into a serving bowl and use the back of a spoon to create a small well in the center. Garnish with the remaining pomegranate seeds and walnuts, then finish with a generous drizzle of the leftover pomegranate molasses and olive oil. This dip is delicious served cold or at room temperature, especially alongside warm pita bread. Grab a piece and dive in—every bite is packed with flavor!
Spoon the Baba Ghanoush into a serving bowl and use the back of a spoon to create a small well in the center. Garnish with the remaining pomegranate seeds and walnuts, then finish with a generous drizzle of the leftover pomegranate molasses and olive oil. This dip is delicious served cold or at room temperature, especially alongside warm pita bread. Grab a piece and dive in—every bite is packed with flavor!
Recipe Tips & Suggestions
Storage Tips
Store any leftover Baba Ghanoush in an airtight container in the fridge for up to 4–5 days.
The flavors deepen over time, making it even more delicious the next day!
Before serving again, give it a quick stir and drizzle with a little fresh olive oil if needed.
Pro tip: This dip is best enjoyed fresh, so freezing isn’t recommended—it can change the texture.