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Levantine · Starter
Baba Ghanoush
Eggplant roasted until it collapses, blended with tahini, garlic and lemon into a silky, smoky-sweet dip. Pomegranate seeds, parsley and good olive oil on top make it feel like a feast.
- YieldAbout 2 cups of dip, serves 8
- Hands-on15 min
- Total1 h 11 min
- Difficulty
Ingredients
Dip
- 2large eggplants, halved lengthwise
- 4 clovesgarlic, smashed
- 4 tsplemon juice, fresh, plus more to taste
- 1½ tspkosher salt, plus more to taste
- 120 mltahini, about 1/2 cup
To serve
- 4 tbsppomegranate arils
- 2 tspfresh parsley, finely chopped
- 60 mlextra-virgin olive oil
- 4 piecespita bread, warm or toastedoptional
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