Name: Baba ghanoush (Lebanese-Syrian chopped style)
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 5 min
Ingredients: 900 g eggplant, 2 large, left whole and pricked a few times with a knife; 150 g tomato, firm, deseeded and cut into 5 mm dice; 80 g green bell pepper, deseeded and cut into 5 mm dice; 30 g spring onion, trimmed and thinly sliced; 20 g parsley, leaves and fine stems, finely chopped; 5 g mint, leaves, finely chopped (optional); 1 clove garlic, crushed to a paste with the salt; 20 ml pomegranate molasses; 20 ml lemon juice, freshly squeezed; 45 ml olive oil; 4 g salt; 40 g pomegranate, seeds picked from the fruit (optional)

Baba ghanoush (Lebanese-Syrian chopped style)

Vegetarian

بابا غنوج · bābā ghannūj

Flame-charred aubergine chopped by hand and tossed with tomato, green pepper, spring onion, parsley, pomegranate molasses, lemon and olive oil. No tahini: this is the smoky, sweet-sour aubergine salad that Lebanese and Syrian cooks call baba ghanoush, as opposed to tahini-rich mutabbal.

Baba ghanoush (Lebanese-Syrian chopped style) is a Lebanese dip from Lebanon, ready in about 1 hour 5 minutes and made with eggplant and pomegranate molasses. It serves 6 and is rated easy to cook.

About this dish

Origin

Lebanon and Syria, Lebanon · Commonly attributedNaming varies by place. In Lebanon and Syria baba ghanoush usually means this tahini-free chopped aubergine salad, and the creamy tahini version is mutabbal; outside the region (and in parts of Palestine, Jordan and Israel) 'baba ghanoush' is the tahini dip. The site's existing baba-ghanoush recipe is the tahini (mutabbal) style. Proportions here follow common Lebanese home recipes; vegetables and the amount of pomegranate molasses vary from cook to cook.Also popular in SyriaMore food from Lebanon

Dish

Lunch · Dinner · Dips & spreads · Appetizers & starters · Salads

Cooking method

Grilled, Smoked, No-cook

Taste

smoky, sweet & sour, fresh, herby

Diet

Vegan · No gluten ingredients · Dairy-free · No nut ingredients · Low-carb · High-fibre

All labels

Vegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Mediterranean-style · Low-carb · High-fibre · DASH-style · Carb-conscious

Worked out from the ingredients. How labels work

Good for

Make-ahead · Budget-friendly

Cook more with

Eggplant · Pomegranate molasses · Tomato · Green bell pepper · Spring onion · Parsley

Techniques

Grilling · Broiling · Smoking · Charcoal grilling

Nutrition

123 kcal per serving

Estimated

1 serving ≈ 142 g · recipe makes 6

Where the energy comes from

Protein 6%
Carbohydrate 45%
Fat 49%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g
Energy	123 kcal	87 kcal
Protein	2 g	1.4 g
Carbohydrate	14.8 g	10.5 g
Net carbohydrate	9.5 g	6.7 g
Sugars	9.9 g	7 g
Added sugars	0 g	0 g
Fibre	5.3 g	3.7 g
Fat	7.2 g	5.1 g
Saturated fat	1 g	0.7 g
Trans fat	—	—
Cholesterol	0 mg	0 mg
Sodium	268 mg	189 mg
Salt equivalent	0.7 g	0.5 g

Vitamins & minerals per serving

Potassium: 531 mg
Calcium: 36 mg
Iron: 1 mg
Magnesium: 39 mg
Vitamin A (RAE): 31 µg
Vitamin C: 24 mg
Vitamin D: 0 µg
Vitamin B12: 0 µg
Folate (DFE): 47 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
Optional ingredients are not included: mint, pomegranate.
Pomegranate molasses: Molasses (FDC 168820) as a stand-in for a concentrated fruit syrup of similar sugar density.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

Char the aubergines a day ahead if you like; keep the drained flesh covered in the fridge and dress it with the vegetables just before serving.
Choose aubergines that feel light for their size, with glossy skin; they have fewer seeds and less bitterness.

Common mistakes

Roasting in the oven only, which softens the aubergine but gives none of the smoke that defines the dish.
Skipping the draining, which leaves the salad watery and bitter.
Adding the tomato too early; it weeps and dilutes the dressing.

Serve with

Part of a Lebanese meze with hummus, tabbouleh, fattoush and warm khubz.
Alongside shish tawook, kafta or grilled lamb chops.

Food safety

Charring over a gas flame spits hot juice; use long tongs, keep a window open and never leave the flame unattended.

Storage

Best the day it is made. The charred aubergine flesh keeps 3 days in the fridge; once dressed with tomato, eat within 1 day.

Variations

Mutabbal (tahini style) (Lebanon): Mash the drained aubergine with tahini, lemon, garlic and sometimes yoghurt instead of the chopped vegetables; see the separate baba ghanoush recipe, which is this style.
With walnuts (Syria): Some Syrian cooks scatter toasted chopped walnuts over the top with the pomegranate seeds.
Hot: Add a finely chopped green chilli or a pinch of Aleppo pepper with the vegetables.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 2 Nov 2026 · Updated 8 Nov 2026

Baba ghanoush
Levantine · 55 min · 139 kcal · Vegan
Hummus
Levantine · 15 min · 274 kcal · Vegan
Tabbouleh
Lebanese · 35 min · 188 kcal · Vegan
Fattoush
Lebanese · 30 min · 293 kcal · Vegan

Baba ghanoush (Lebanese-Syrian chopped style)

Ingredients

Equipment

Method

About this dish

Allergens

Nutrition

Good to know