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Baba Ganoush in a Bowl with Pomegranate Seeds
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5 from 3 votes

Quick and Simple Lebanese Baba Ganoush Recipe

Course Mezze Dish
Cuisine Lebanese, Middle Eastern
Keyword baba ganoush, Baba Ghanouj
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author Marita Sinden


  • 2 aubergines  (about 500 g/ 17 oz)
  • 1 clove of garlic crushed
  • 1 tsp salt
  • 75 g tahini 2.6 oz
  • 25 ml olive oil 0.8 fl oz
  • 50 g greek yoghurt 1.7 oz
  • 50 ml  fresh lemon juice 1.6 fl oz

to garnish!

  • 1 tbsp handful pomegranate seeds
  • 1 tbsp fresh mint leaves


To prepare the aubergine on a grill or BBQ- (My preferred way)

  • Place the aubergines on the BBQ and cook until both sides the aubergine is soft inside and the outer surface of the aubergines are charred.

To prepare the aubergine on a gas hob

  • Let the aubergine site over the flame of a gas hop until the outer surface is charred. Rotate occasionally.
  • To prepare the aubergine in the oven
  • Preheat your oven to 200 degrees. Slice the aubergine in half and roast cut side down for half an hour in the oven.
  • Preparing the Dip
  • Split the aubergines open on a chopping board. Scoop out the soft flesh and remove the skin. Place the flesh into a bowl.
  • Peel the garlic and crush it into the bowl.
  • Add the salt.
  • Mix the tahini with a spoon before slowly pouring it into the aubergine mixture.
  • Add the yoghurt and olive oil and mix everything with the back of a spoon.
  • Puree the mixture with a blender or immersion stick.
  • Place the baba ganoush into a bowl. Pour over a teaspoon of pomegranate molasses and sprinkle with fresh pomegranate seeds and mint leaves.