Roasted Garlic Baba Ganoush with Pomegranate Seeds
Servings 6
Equipment
- Baking Sheet
- Food Processor
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.