Baba Ghanoush with Smoked Eggplant, Pepper and Walnut

By AislePrompt Editorial · Published 2026-10-10 · Updated 2026-10-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

The Syrian version of baba ghanoush: fire-charred eggplant chopped with tomato, sweet pepper, parsley and walnut, then dressed with pomegranate molasses and olive oil. It has no tahini. This Syrian-inspired vegetarian recipe (vegan), ready in about 40 minutes, pairs large globe eggplants, tomato, finely diced, green bell pepper, finely diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 4 Syrian cuisine 210 cal/serving

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Ingredients

2 large globe eggplants
1 tomato, finely diced
1/2 green bell pepper, finely diced
1/2 red bell pepper, finely diced
3 green onions, thinly sliced
1/2 cup fresh parsley, chopped
1/3 cup walnuts, toasted and chopped
1 clove garlic, crushed
2 tbsp pomegranate molasses
2 tbsp lemon juice
1/4 cup extra-virgin olive oil
1/2 tsp Aleppo pepper
1 tsp salt
1/4 cup pomegranate seeds

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Instructions

Step 1: Char the eggplants directly over a gas flame or on a hot grill, turning, for 15-20 minutes until the skin is blackened and the flesh has collapsed.
Step 2: Put them in a bowl, cover, and let them steam 10 minutes. Peel off the skin, drain the flesh in a colander 10 minutes, then chop it coarsely.
Step 3: Toss the eggplant with the tomato, both peppers, green onions, parsley, walnuts and garlic.
Step 4: Whisk the pomegranate molasses, lemon juice, olive oil, Aleppo pepper and salt, and fold it into the eggplant.
Step 5: Spread on a plate, scatter with pomegranate seeds, and drizzle with more oil. Serve with warm pita.