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Syrian baba ganoush

In much of the arab speaking world, certainly in Syria and Palestine, the smoky aubergine dip with tahini is known as moutabal. Here, baba ganoush starts out the same. But in place of the tahini, tangy flavours are substituted: tomato, pomegranate molasses, and fresh herbs.

The key to this dish is to burn the aubergine properly. this can be done by burning it directly on the flame or using the grill in the oven at its highest setting, placing the aubergines as close as possible.

Serve alongside a few other mezes or alongside the barbecue.



1- 2 large aubergines

2- 1 garlic clove, peeled and crushed to a paste with a little salt

3- 1 small tomato, finely chopped

4- 2 tbsp finely chopped flat-leaf parsley

5- 1.5 tbsp chopped walnuts

6- 2 tbsp pomegranate molasses

7- 1 tbsp lemon juice

8- salt and pepper



1- Pierce the aubergines with a fork in a few places. Burn over a direct flame or near a hot grill, turning occasionally, until soft inside and completely burnt outside, 10-15 minutes, longer with the grill. When cool enough to handle, peel and discard the burnt skin.

2- Cut the aubergine crosswise a few times (to avoid long strings of aubergine) and mix with the remaining ingredients, seasoning and adding more molasses or herbs to taste. The dish can be made a few hours in advance, in which case cover with plastic wrap until serving.


Lara Khouli