Roasted Garlic Baba Ganoush with Pomegranate Seeds
This easy roasted garlic baba ganoush with pomegranate seeds is a rich, decadent eggplant dip that’s silky, smoky, and completely addictive.
We all, especially my kids, love having baba ganoush (aka baba ghanoush), creamy hummus, and flatbread on hand in the fridge for quick and healthy snacks. I decided to switch it up and make this roasted garlic baba ganoush with pomegranate seeds from Flavorry, which sounded fun and tasty. The roasted garlic gave a nice depth of flavor to the eggplant dip, and the pomegranate seeds added a lovely texture, crunch, and sweet tartness.
Roasted Garlic Baba Ganoush with Pomegranate Seeds
Ingredients:
- 2 medium globe eggplants, sliced in half lengthwise
- 1 small head of garlic
- ¼ cup tahini
- 3 tbsp fresh lemon juice
- 3 tbsp olive oil, plus more for serving & roasting garlic
- Â 2 tsp fresh parsley, finely chopped, plus more for serving
- ½ tsp sea salt
- ½ tsp smoked paprika, plus more for garnish
- ½ tsp cumin
- Pinch of crushed red pepper flakes, optional
- Pomegranate seeds, for garnish
Serving:
- Warm naan or flatbread
- Carrots, peeled and sliced
- Cherry tomatoes
- Baby bell peppers, sliced
- Cucumber, sliced
How to Make Roasted Garlic Baba Ganoush with Pomegranate Seeds
Preheat the oven to 400 degrees. Line a baking sheet with foil or parchment paper.
Prepare the eggplants by slicing them lengthwise and placing them on the prepared baking sheet, cut-side down.
Prepare the garlic by slicing the top off the garlic bulb, drizzling it with olive oil, and wrapping it in foil. Place it on the baking sheet with the eggplant.
Roast the eggplant and garlic by placing the baking sheet in the oven for 60 minutes, until soft and golden.
Cool and strain by removing the eggplant and garlic from the oven. Flip the eggplant over to cool, and remove the garlic from the foil wrap.
Once the roasted garlic has cooled, squeeze the garlic from its skin and set aside until needed.
Once the eggplants are cool to the touch, peel and discard the skin, removing the clumps of seeds.
Place the flesh in a strainer set over a bowl and let stand for 20 minutes to remove excess water.
Finish the baba ganoush by placing the eggplant flesh, tahini, roasted garlic, lemon juice, olive oil, fresh parsley, smoked paprika, cumin, crushed red pepper flakes, and sea salt in a food processor.
Pulse a few times until combined.
Transfer the baba ganoush to a serving dish and sprinkle with fresh parsley, smoked paprika, and pomegranate seeds.
Serve with flatbread, naan, and fresh veggies. Enjoy.
Equipment
Ingredients
- 2 medium globe eggplants sliced in half lengthwise
- 1 small head of garlic
- ¼ cup tahini
- 3 tbsp fresh lemon juice
- 3 tbsp olive oil plus more for serving & roasting garlic
- 2 tsp fresh parsley finely chopped, plus more for serving
- ½ tsp sea salt
- ½ tsp smoked paprika plus more for garnish
- ½ tsp cumin
- Pinch of crushed red pepper flakes optional
- Pomegranate seeds for garnish
Serving:
- Warm naan or flatbread
- Carrots peeled and sliced
- Cherry tomatoes
- Baby bell peppers sliced
- Cucumber sliced
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with foil or parchment paper.
- Prepare the eggplants by slicing them lengthwise and placing them on the prepared baking sheet, cut-side down.
- Prepare the garlic by slicing the top off the garlic bulb, drizzling it with olive oil, and wrapping it in foil. Place it on the baking sheet with the eggplant.
- Roast the eggplant and garlic by placing the baking sheet in the oven for 60 minutes, until soft and golden.
- Cool and strain by removing the eggplant and garlic from the oven. Flip the eggplant over to cool, and remove the garlic from the foil wrap.
- Once the roasted garlic has cooled, squeeze the garlic from its skin and set aside until needed.
- Once the eggplants are cool to the touch, peel and discard the skin, removing the clumps of seeds.
- Place the flesh in a strainer set over a bowl and let stand for 20 minutes to remove excess water.
- Finish the baba ganoush by placing the eggplant flesh, tahini, roasted garlic, lemon juice, olive oil, fresh parsley, smoked paprika, cumin, crushed red pepper flakes, and sea salt in a food processor.
- Pulse a few times until combined.
- Transfer the baba ganoush to a serving dish and sprinkle with fresh parsley, smoked paprika, and pomegranate seeds.
- Serve with flatbread, naan, and fresh veggies. Enjoy.
We used to go to a very small Egyptian restaurant in Knoxville and always had Baba Ganoush as an appetizer. It must be more than 30 years since our last visit. Yours looks very good and may inspire me to try making it at home.
Love baba ghanoush and yours looks great. I usually cook my eggplant on the grill and will have to try your version.
This roasted garlic baba ganoush sounds absolutely delicious! I love the addition of pomegranate seeds for that extra crunch. Have you tried pairing it with different veggies or snacks? I’d love to hear more serving suggestions!