Mashed eggplant dip (Baba ghannouj) from Saveur Magazine, October 2014 (#168): The Fall Cooking Issue (page 76)

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ganga108 on May 13, 2026

    Excellent. I made with fresh pomegranates from our tree and frozen roasted eggplant from the freezer. So quick to make this way, and a perfect use for eggplant. Delicious and addictive.

  • Frogcake on April 14, 2017

    Really good baba ghannouj! Lovely with pomegranate seed and mint garnish.

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