🌍 Middle Eastern & Mediterranean

Baba Ganoush with Grilled Pita

Name: Baba Ganoush with Grilled Pita
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 medium eggplants; 3 tbsp tahini; 2 cloves garlic, minced; 2 tbsp lemon juice; 2 tbsp olive oil; 1/2 tsp salt; 1/4 tsp smoked paprika (optional); Fresh parsley, chopped (for garnish); Whole wheat pita bread, sliced into wedges; Extra olive oil (for brushing); Salt (to taste)

Prep time15 min

Cook time25 min

Total time40 min

Calories180 kcal

Baba Ganoush with Grilled Pita is a savory and smoky Middle Eastern appetizer that never fails to impress. Its creamy eggplant base is beautifully complemented by a punch of garlic, lemon, and tahini, creating a dip that's rich in flavor and smooth in texture. Perfect for gatherings or a casual snack, this dish invites you into a world of Middle Eastern culinary tradition.

Originating from the Levant region, Baba Ganoush has been enjoyed for centuries as a staple mezze. Its name translates roughly to 'spoiled dad' in Arabic, possibly referring to its rustic, home-style preparation. When paired with crispy grilled pita bread, it becomes an irresistible combination that showcases the simple yet vibrant flavors of Mediterranean cuisine.

Ingredients

2 medium eggplants
3 tbsp tahini
2 cloves garlic, minced
2 tbsp lemon juice
2 tbsp olive oil
1/2 tsp salt
1/4 tsp smoked paprika (optional)
Fresh parsley, chopped (for garnish)
Whole wheat pita bread, sliced into wedges
Extra olive oil (for brushing)
Salt (to taste)

Instructions

1
Preheat your grill or grill pan to medium-high heat.
2
Prick the eggplants with a fork several times and place them on the grill. Roast, turning occasionally, until the skin is charred and the eggplants are soft, about 20-25 minutes.
3
Remove the eggplants from the grill, let them cool slightly, then peel off the charred skin and discard it.
4
Place the eggplant flesh in a colander for a few minutes to drain excess moisture.
5
In a bowl, mash the eggplant with a fork until smooth or slightly chunky, depending on preference.
6
Add tahini, minced garlic, lemon juice, olive oil, and salt to the mashed eggplant. Mix well until combined and creamy.
7
Taste and adjust seasoning as needed, adding more lemon or salt if desired.
8
Preheat a separate skillet or grill to medium heat. Brush pita wedges with olive oil and grill until golden and crispy, about 2-3 minutes per side.
9
Transfer the baba ganoush to a serving bowl, garnish with chopped parsley and a drizzle of olive oil.
10
Serve the baba ganoush alongside grilled pita wedges for dipping.