Ingredients Jump to Instructions ↓

  1. 4 baby Italian eggplants (about 1 pound total), scored

  2. 1/2 cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground black pepper

  3. 2 garlic cloves

  4. 1 tablespoon tahini paste

  5. 1/2 lemon , juiced

  6. 1/2 teaspoon ground cumin Handful cilantro leaves, roughly chopped

  7. 8 large pita rounds, cut into strips

  8. 2 tablespoons za'atar dry spice

  9. 1/2 cup extra-virgin olive oil Kosher salt

Instructions Jump to Ingredients ↑

  1. Split the eggplants in half through the stem and score sides. Drizzle with olive oil and season with salt. Grill eggplants on a very hot grill pan until skins are wrinkled and black and flesh side is nicely charred. When the eggplants are cool enough to handle, cut off tops. In a food processor , combine eggplant , garlic, tahini, lemon juice, cumin , and cilantro and puree until smooth. Season with salt and pepper. Pour in the olive oil and pulse again to incorporate. Taste and adjust seasoning, as needed. Pour into a serving bowl and garnish with a drizzle of olive oil and some roughly chopped cilantro. Serve with pita strips for dipping. To make pita strips. Preheat oven to 375 degrees F. Put the pita wedges in a large mixing bowl. Combine za'atar spice mix and extra-virgin olive oil and drizzle over wedges. Season with salt and toss to coat evenly. Lay out pita wedges on a roasting tray and bake in the hot oven for 10 to 15 minutes until warmed through. If you prefer a crispier pita bake for a further 5 to 7 minutes. Serve warm with baba ghanoush.


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