Tastenexa
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Mediterranean
Mediterranean Baba Ganoush Side
30 min total10 prep20 cook6 servings130 cal
VeganVegetarianContains sesame
Smoky roasted eggplant blended with tahini, garlic, and lemon into a creamy, savory dip. Finished with a drizzle of olive oil and pomegranate seeds, and served with warm pita for scooping.
Ingredients
produce
- 2eggplant
- 2 clovesgarlic
- 1lemon
- 2 tbspfresh parsley
- 2 tbsppomegranate seeds
pantry
- 3 tbsptahini
- 2 tbspolive oil
- 0.25 tspground cumin
- 0.5 tspsalt
bakery
- 4pita bread
Steps
- Preheat the oven to 450°F (230°C) or heat a grill to high.
- Prick the eggplants all over with a fork and roast (or grill) for 20 minutes, turning occasionally, until fully collapsed and charred on the outside.
- Let the eggplants cool slightly, then slice them open and scoop the flesh into a colander to drain for 5 minutes.
- Mince the garlic.
- Transfer the drained eggplant flesh to a bowl and mash with a fork.
- Stir in the tahini, minced garlic, lemon juice, cumin, and salt.
- Mix until well combined but still slightly textured; taste and adjust lemon or salt as needed.
- Spread the baba ganoush onto a shallow serving plate.
- Drizzle with olive oil and scatter with parsley and pomegranate seeds.
- Warm the pita bread and serve alongside for scooping.
Tips
- Roast the eggplant until it fully collapses and the skin is charred — this is what gives baba ganoush its signature smoky flavor.
- Let the roasted eggplant drain in a colander for a few minutes to remove excess liquid so the dip is not watery.
- Use a fork to mash the eggplant rather than a food processor for a more rustic, chunky texture.
- A sprinkle of pomegranate seeds adds a pop of color and tartness that balances the smoky flavor.
