Syrian Baba Ghanouj (Smoky Eggplant Salad)

1Preparation

1. Prick the eggplants all over with a fork.
2. Finely dice the tomatoes and pepper, and chop the spring onions and parsley.
3. Whisk the pomegranate molasses with the lemon juice, olive oil, garlic and salt.

2Cooking

1. Roast the eggplants directly over a gas flame or under the oven grill, turning them, until the skin is blackened all over and the flesh is completely soft.

   🔥 high heat⏱ 25 min timer
2. Put the eggplants in a covered bowl so they are easier to peel.

   ⏱ 5 min timer

3Serving

1. Peel the eggplants, chop the flesh roughly with a knife and drain off excess liquid.
2. Gently mix the eggplant with the vegetables and dressing.
3. Spread it on a serving plate, top with walnuts and pomegranate seeds, and serve with flatbread.

💡 Tips & common mistakes

• Common mistake: not draining the eggplant juices — the salad turns watery and the dressing loses its punch.
• Roasting over an open flame is what gives the signature smoky flavour.
• Add the walnuts just before serving so they stay crunchy.

🔁 Substitutions

• Add a chopped hot chili if you like heat.