Smoky Roasted Eggplant Dip Plate — Eggplant Baba Ghanoush Plate
Levantine smoky char-roasted eggplant whisked with tahini, lemon, and garlic, served with chickpeas, pita, fresh herb salad, and a pomegranate finish.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pierce each eggplant 4 times. Finely grate 6 garlic cloves. Chop 40g parsley leaves. Thinly slice 60g red onion. Measure tahini, lemon juice, olive oil, cumin, salt, chickpeas, Aleppo pepper, sumac, and pomegranate seeds.
Roast
Heat oven to 240C. Place both eggplants on foil-lined trays, roast 20–25 minutes turning at halfway, until skin blisters and blackens and flesh collapses when pressed. Rest 3 minutes in a colander to drain.
Saute
Heat 2 tsp olive oil in a medium skillet over medium heat for 1 minute. Add chickpeas, cumin, Aleppo pepper, and salt; toss every minute for 3–4 minutes until warmed through and lightly coated.
Build 1
Scoop roasted eggplant flesh into a bowl, discard skin. Mash with a fork until coarsely broken down with rustic texture. Whisk in tahini, lemon juice, garlic, 2 tbsp olive oil, cumin, and salt for 30 seconds until creamy but textured. Divide between two wide plates.
Build 2
Toss parsley, red onion, 1 tbsp olive oil, 1 tbsp lemon juice, sumac, and a pinch of salt in a small bowl until onion turns pink. Warm oiled pitas in a dry pan 30 seconds per side until heated through.
Plate
Spread baba ghanoush in a thick swirl across each plate with a shallow well in centre. Drizzle 1 tsp olive oil into each well, dust with Aleppo pepper, scatter pomegranate seeds. Mound spiced chickpeas on one side of each plate, fan herb salad alongside, set warm pita on the side, serve with lemon wedge.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.