Baba Ganoush
Recipe type: Dip
Cuisine: Middle Eastern
  • 1kg eggplant
  • 1 mashed clove of garlic
  • 5g salt
  • 100g pomegranate seeds
  • Mint leaves for garnish
  • 80ml olive oil
  • 70g finely chopped tomato
  • 70g finely chopped parsley
  • 40g chopped spring onion
  • 20g finely chopped mint leaves
  • 50g finely chopped green capsicum
  • 10g chopped walnuts
  1. Grill the eggplant on charcoal or gas stove.
  2. Place it in a container with ice to cool it and to ensure the pulp inside remains white.
  3. Peel the eggplant under water.
  4. Leave to dry and chill for 30 minutes.
  5. Chop the eggplant then add the chopped tomato, parsley, mashed garlic, onion, capsicum and mint.
  6. Season it with lemon juice, salt and mix well.
  7. Serve on a plate, garnish with pomegranate seeds, walnuts and mint leaves.
  8. Finally, drizzle with pomegranate molasses and olive oil.
Recipe by Voyageur Chic at