Baba Ganoush Mezze Plate

Middle-eastern · 45 min · vegetarian, vegan, gluten-free, dairy-free, low-carb

Shop ingredients

Ingredients

• 2 large globe eggplants
• 1/4 cup tahini
• 1 garlic clove
• 1 lemon
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh parsley
• 2 tbsp pomegranate seeds
• to serve warm pita

Method

1. Char the whole eggplants directly over a gas flame or under a broiler, turning, until collapsed and smoky, 20 minutes.
2. Cool, then scoop the flesh into a colander and drain 10 minutes.
3. Mash the flesh with a fork and stir in tahini, grated garlic, lemon juice, and salt.
4. Loosen with a little olive oil to a spreadable dip.
5. Spread on a plate and drizzle with more oil.
6. Top with parsley and pomegranate seeds; serve with warm pita.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook