Lebanese Baba Ganoush with Pomegranate Seeds and Pine Nuts
This silky, smoky eggplant dip is elevated with jewel-like pomegranate seeds and toasted pine nuts for a stunning spring mezze centerpiece. Creamy tahini and bright lemon juice balance the charred aubergine perfectly.
Ingredients
- 2 large eggplants (approximately 800g total)
- 3 tablespoons tahini
- 2 cloves garlic, minced
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil, plus extra for drizzling
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt, or to taste
- 2 tablespoons pine nuts
- 3 tablespoons fresh pomegranate seeds
- 1 tablespoon fresh flat-leaf parsley, finely chopped
- Warm pita bread, for serving
Instructions
Preheat your oven grill/broiler to high. Pierce the eggplants several times with a fork to prevent bursting.
Place eggplants directly on the oven rack or a baking sheet and grill for 35-40 minutes, turning every 10 minutes, until the skin is completely charred and the flesh is very soft and collapsed.
Remove eggplants and place in a colander. Allow to cool for 10 minutes, then slice open and scoop out the soft flesh, discarding the charred skin. Let drain for 5 minutes to remove excess liquid.
Toast the pine nuts in a small dry frying pan over medium-low heat for 2-3 minutes, stirring frequently, until golden brown. Set aside.
In a mixing bowl, combine the drained eggplant flesh, tahini, minced garlic, lemon juice, olive oil, cumin, and salt. Mash with a fork to your desired consistency, leaving some texture.
Transfer the baba ganoush to a serving bowl and create a shallow well in the center. Drizzle with extra olive oil.
Scatter the toasted pine nuts and pomegranate seeds over the top, and garnish with fresh parsley. Serve immediately with warm pita bread.
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