Why You’ll Love Baba Ghanoush Flatbread Recipe

I enjoy this recipe because it’s simple yet full of layered flavor. I like how roasting the eggplant brings out a deep, smoky taste, while the tahini and lemon add richness and brightness. I also appreciate how versatile it is, since it works as an appetizer, snack, or even a light lunch.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 medium eggplants
3 tablespoons olive oil (divided)
2 tablespoons tahini
1 clove garlic, minced
2 tablespoons lemon juice
Salt and pepper to taste
4 flatbreads (store-bought or homemade)
2 tablespoons fresh parsley, chopped (for garnish)
1 tablespoon pomegranate seeds (optional, for garnish)
Olive oil for drizzling

Directions

I start by preheating the oven to 400°F. I cut the eggplants in half lengthwise, place them on a baking sheet cut-side up, drizzle with olive oil, and season with salt and pepper. I roast them until the flesh is very soft and the skin is charred.

Once the eggplants cool slightly, I scoop out the flesh and discard the skins. I mash the flesh until smooth, then mix in the tahini, garlic, lemon juice, and olive oil. I season with salt and pepper and adjust the texture with a little more olive oil or water if needed.

I warm the flatbreads in the oven or a skillet until soft and lightly golden. I spread a generous layer of baba ghanoush over each flatbread. When I want them extra warm and slightly crisp, I briefly bake or grill the topped flatbreads.

I finish by garnishing with fresh parsley, pomegranate seeds if I’m using them, and a drizzle of olive oil before serving.

Servings and Timing

I usually spend about 15 minutes prepping and around 25 minutes cooking, making the total time about 40 minutes. This recipe makes 4 flatbreads, which I find perfect for sharing.

Variations

I sometimes add smoked paprika or cumin to the baba ghanoush for extra depth. When I want more texture, I top the flatbread with sliced tomatoes or cucumbers. I also enjoy adding olives or a sprinkle of sesame seeds for a different twist.

Storage/Reheating

I store leftover baba ghanoush in an airtight container in the refrigerator for up to 3 days. I reheat the flatbread separately and spread the baba ghanoush fresh for the best texture and flavor.

FAQs

Can I make the baba ghanoush ahead of time?

I often make it ahead, and I think the flavor improves after resting.

Do I need a food processor?

I don’t need one, but it makes the texture extra smooth.

Can I grill the eggplant instead of roasting?

I grill it sometimes for an even smokier flavor.

Is this dish served warm or cold?

I enjoy it warm, but it’s also great at room temperature.

Can I use store-bought baba ghanoush?

I can, but I prefer homemade for the freshest flavor.

What flatbread works best?

I like soft flatbread or pita, but naan works too.

Can I add cheese?

I sometimes add crumbled feta for extra richness.

How do I keep the eggplant from being bitter?

I make sure it’s fully cooked and well seasoned.

Are pomegranate seeds necessary?

I use them for freshness and color, but they’re optional.

Can this be a full meal?

I find it filling enough on its own or paired with a simple salad.

Conclusion

I keep this baba ghanoush flatbread in my regular rotation because it’s flavorful, comforting, and easy to make. I love how simple ingredients come together into a dish that feels vibrant, satisfying, and perfect for any occasion.