A Syrian staple — baba ghanoush

Ramzi Khalouf, a chef from Syria, arrived in Newcastle in May this year with his wife Sanaa, son Jawad and daughter Jule.

Mr Khalouf connected with DARA’s Refugee Hub, and met multicultural family support worker, Mirja Colding-Moran. “Mirja is a wonderful person,” he said. “I talked to her about my cooking skills, and she helped me to find a job. I am now working at Talulah Bar in The Junction two days a week. I am very excited about work and I am trying to improve my English through the Australian community.”

Mr Khalouf has generously shared his recipe for baba ghanoush, which is a Syrian appetiser, served with flat bread. 

2 large eggplants (about 1 kg)
½ cup fresh parsley, chopped
1 green capsicum, cubed
1 yellow capsicum, cubed
6 tablespoons lemon juice
2 garlic cloves, crushed into a paste
1 teaspoon salt
Pinch cayenne pepper




Place eggplant on baking sheet, prick and bake in a preheated oven at 230°C for 25 minutes or until skin is browned and inside is soft.
Cool, cut in half lengthwise, drain off excess liquid.
Scoop out the pulp, place on a board and chop.
Add remainder of ingredients and mix well
Garnish with additional chopped parsley and serve with flat bread.


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Brooke Robinson Image
Brooke Robinson

Brooke is Content Officer for the Communications Team in the Diocese of Maitland-Newcastle

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