Baba Ghanoush
Chef Noor's everyday baba ghanoush keeps things fresh and chunky: smoky grilled eggplant chopped with tomato, a little onion, parsley and mint, then dressed with ground garlic, olive oil, lemon, tahini, pomegranate molasses and a pinch of salt.
Baba ghanoush is a Levantine chopped-eggplant salad, grilled and mixed with tomato, onion, and herbs rather than blended smooth. Tahini, pomegranate molasses, and lemon balance richness with tang, making a refreshing starter with a smoky note.
How to Prepare
Grill the eggplant until the skin is charred and the flesh is soft; peel and chop.
Combine the eggplant with the chopped tomato, onion, parsley and mint.
Stir in the ground garlic, tahini, lemon juice, olive oil, pomegranate molasses and salt.
Spread on a plate, finish with a little more olive oil and pomegranate molasses and serve.
Made it? Rate this recipe
Char the eggplant over an open flame if you can — that smokiness is the soul of a good baba ghanoush.
Ingredient Swaps
Mash the eggplant smooth instead of chopping for a creamier, mutabbal-like version.
Replace the pomegranate molasses with extra lemon juice if unavailable.
Add chopped chilli for those who prefer a spicy touch.
Common Questions
How do I get a smoky flavour?
Grill the eggplant directly over flame until the skin chars and the flesh is fully soft.
Why did it turn watery?
Eggplant releases liquid; drain it well after grilling before mixing with the other ingredients.
Is it served cold?
Yes, serve it cold or at room temperature with a drizzle of olive oil.
How do I peel the eggplant easily?
Let it cool slightly after grilling and the skin slips off easily.
What should I serve it with?
Pita bread makes it a lovely starter or mezze.
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