Baba ganoush (Aubergine dip)

    1 hour

    This version of baba ganoush includes pomegranate molasses and crushed walnuts for a flavourful update to the traditional aubergine dip.

    5 people made this

    Serves: 12 

    • 1 large aubergine
    • 1 clove garlic, minced, or more to taste
    • salt to taste
    • 4 tablespoons tahini
    • 2 tablespoons pomegranate molasses
    • 2 tablespoons yogurt
    • 1 tablespoon walnuts, crushed, or more to taste

    Prep:10min  ›  Cook:40min  ›  Extra time:10min  ›  Ready in:1hr 

    1. Preheat oven to 200 C / Gas 6. Line a baking tray with foil. Prick the skin of the aubergine in several places and place on the baking tray.
    2. Roast aubergine in the preheated oven until tender and skin is blistered and blackened, 40 to 50 minutes. Cool until easier to handle, about 10 minutes.
    3. Cut the aubergine in half, scoop out the pulp and cut into pieces. Discard any seeds.
    4. Mash garlic and salt into a paste using a mortar and pestle. Add aubergine pieces and mash until smooth. Stir in tahini, pomegranate molasses, yogurt and walnuts, mixing well to combine. Transfer to a small bowl, cover with cling film and chill.


    You can also cook the aubergine on a barbecue or directly over the flame of a gas burner if you prefer.

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    Reviews in English (2)


    This is perfect, Turkish-style baba ganoush.  -  28 Aug 2016  (Review from Allrecipes US | Canada)


    I have never made baba ghanouj with pomegranate molasses so I wanted to try this recipe. It is wonderful. I normally use lemon juice and a slightly different recipe but I really like this version. It's so flavorful. I roasted the eggplant on a smoking grill for about an hour and followed the recipe as it is written. It paid off because this tastes lovely!  -  27 Jun 2016  (Review from Allrecipes US | Canada)