Description
A smoky, creamy baba ghanoush spread layered onto warm flatbread and finished with fresh herbs and optional pomegranate seeds. This light yet satisfying dish is perfect as an appetizer, snack, or simple meal.
Ingredients
2 medium eggplants
3 tbsp olive oil, divided
2 tbsp tahini
1 clove garlic, minced
2 tbsp lemon juice
Salt, to taste
Black pepper, to taste
4 flatbreads (store-bought or homemade)
2 tbsp fresh parsley, chopped
1 tbsp pomegranate seeds (optional)
Olive oil, for drizzling
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the eggplants in half lengthwise and place cut-side up on a baking sheet.
- Drizzle with olive oil and season with salt and pepper.
- Roast for 25–30 minutes until the flesh is very soft and the skins are charred.
- Allow eggplants to cool slightly, then scoop out the flesh and discard skins.
- Mash the eggplant flesh until smooth.
- Mix in tahini, garlic, lemon juice, and remaining olive oil.
- Season with salt and pepper and adjust consistency if needed.
- Warm the flatbreads in the oven or a skillet.
- Spread a generous layer of baba ghanoush over each flatbread.
- Optionally bake or grill briefly for extra warmth.
- Garnish with parsley, pomegranate seeds, and a drizzle of olive oil before serving.
Notes
Grilling the eggplant adds extra smokiness.
Add smoked paprika or cumin for deeper flavor.
Serve warm or at room temperature.
Best assembled just before serving for ideal texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 flatbread
- Calories: 310
- Sugar: 4 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 0 mg
