Charred Aubergine Baba Ganoush with Pomegranate
Smoky roasted aubergine blended with fresh peppers, tomato, and garlic, finished with pomegranate molasses and seeds. The flesh is grilled until deeply charred, then drained to remove bitterness before mixing with bright herbs and tart pomegranate for a vibrant Middle Eastern dip.
Ingredients
- 2 ¼ lb eggplant, pricked all over with a fork
- ½ small red pepper, deseeded and finely chopped into ¼" cubes
- ½ small green pepper, deseeded and finely chopped into ¼" cubes
- 3 ½ oz ripe tomato, finely chopped
- 2 small cloves garlic, peeled and crushed
- 3 whole green onions, trimmed, 2 finely chopped and 1 thinly sliced at an angle
- ½ oz parsley, finely chopped, plus 2 tbsp picked leaves to serve
- 1 tbsp lemon juice
- 2 ½ tbsp pomegranate molasses or Sindyanna carob syrup
- 5 tbsp olive oil
- 1 ¾ oz pomegranate seeds, from 0.5 pomegranate
- fine sea salt, to taste(optional)
Instructions
- 1
Heat a large griddle pan over high heat until smoking. Grill pricked eggplant for about 40 minutes, turning as needed, until completely softened and charred all over.
- 2
Cool eggplant until handleable, then peel away and discard stems and skins.
- 3
Place peeled eggplant in a colander over a bowl and drain for 30-45 minutes to release bitter liquid.
- 4
Finely chop drained eggplant flesh until mash-like and transfer to a large bowl.
- 5
Add peppers, tomato, garlic, finely chopped green onions, parsley, lemon juice, pomegranate molasses, olive oil, and salt to eggplant. Mix to combine.
- 6
Spread mixture onto a wide shallow bowl. Drizzle with remaining molasses and oil.
- 7
Scatter pomegranate seeds, sliced green onions, and extra parsley over the top.
Tips
Ventilate kitchen well during grilling as aubergine releases smoke.
Allow aubergine to drain fully to remove bitter compounds.
Use pomegranate molasses for authentic tang; carob syrup offers milder sweetness.
Good to Know
Refrigerate in an airtight container for up to 3 days. Bring to room temperature before serving.
Prepare through step 5 up to 1 day ahead. Add garnish just before serving.
Serve at room temperature with pita bread, crudites, or as part of a mezze spread.
Common Mistakes
Skip draining to avoid overly watery, bitter dip.
Use low heat on griddle to avoid undercooked, pale aubergine.
Add salt before tasting to avoid oversalting.