Baba Ghanoush

A Middle Eastern classic, baba ganoush is all about rich, smoky flavor and creamy texture. Charred eggplant gives it that signature smoky taste. And a little tahini and lemon juice give it that tangy taste. It’s also full of fiber and heart-healthy fats! Perfect for a mezze spread, a healthy snack, or a bold sandwich upgrade. Scoop it up with warm pita, dunk in some veggies, or just grab a spoon (no judgment!).

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Grill or gas stove: The traditional method. Place the eggplant over an open flame, turning until the skin is black and the inside is soft.

Step 2

Oven broil: Set your oven to 500°F (260°C) on high broil. Place the eggplant on the top rack and broil for 15 to 20 minutes, turning occasionally until the skin is blistered.

Step 3

Oven roast: Bake at 475°F (245°C) on the top rack for 40 to 45 minutes, turning once halfway through, until the skin wrinkles and the inside is soft. Turn up the heat for the last 5 minutes for extra char.

Step 4

Cast-iron pan: Cook in a dry, hot pan, turning often until the skin is charred.

Step 5

Let the eggplant rest, then peel away the charred skin. Remove excess liquid to keep the dip thick.

Step 6

Mash the eggplant with a fork for a rustic texture, or blend for a silky smooth consistency. Stir in tahini, lemon juice, garlic, olive oil, salt, and spices. Adjust to taste.

Step 7

Drizzle with olive oil, sprinkle with parsley, and top with pomegranate seeds for a fresh twist. Serve with warm pita or crisp vegetables.

Step 8

Store in an airtight container in the refrigerator for up to 4 days. Stir before serving, and drizzle with a little olive oil to refresh the texture. Not recommended for freezing.