Baba Ghanouj salad

By Suzanne Husseini
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A combination of chargrilled eggplant, vegetables, and herbs.



  • 4 medium eggplants
  • 4 green onions, sliced thin (whites only)
  • 1 shallot, finely chopped
  • 3 cloves garlic, mashed
  • Juice of 1 lemon (or more)
  • Sea salt
  • 20 cherry tomatoes, seeded and sliced in quarters
  • 1/4 cup parsley, finely chopped
  • 1/4 cup fresh mint, finely chopped
  • 1/2 cup walnuts, toasted and coarsely chopped
  • Handful of fresh pomegranate seeds to garnish
  • Pomegranate molasses
  • Extra virgin olive oil


  1. Pierce the eggplants all over with a fork and place them on charcoal or gas grill over medium heat (or broil it in the oven). Keep turning them evenly to char the skin. It will blacken and begin to collapse after 25-30 minutes. Remove and place in a colander or on a rack to drain some of the juices. When cool enough, slice in half lengthwise. Peel away the charred skin and place in a colander to drain further.
  2. Chop the eggplant into small chunks and place in a bowl. Add the green onions, shallot, garlic, lemon juice and salt. Lastly, add the tomatoes and toss gently, taking care not to mash the eggplant. Sprinkle on the parsley and mint. Spoon into small serving plates, then scatter the walnuts on top, garnish with the pomegranate seeds and drizzle a little pomegranate molasses on top. Drizzle on the olive oil and serve immediately.


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