Smoky Baba Ghanoush with Toasted Pita Wedges

Steps

1. Step 1

   Prick each eggplant 5 or 6 times with a fork so steam can escape. Line the burner area with foil to catch drips if you like.

   3 min

   • 2 globe eggplants (about 2 lb total)
2. Step 2

   Set the eggplants directly on a gas burner over medium-high heat. Turn them with tongs every few minutes until the skin is blackened and blistered all over and the flesh is completely soft and collapsing, 15 to 20 minutes. (No gas burner? Halve the eggplants lengthwise, rub the cut sides with oil, and broil cut side down on a foil-lined sheet 4 inches from the broiler for 20 to 25 minutes, until the skin is blackened and the flesh is soft.)

   20 min

   • 2 globe eggplants (about 2 lb total)
3. Step 3

   Put the eggplants in a bowl and let them cool until you can handle them, about 10 minutes. Peel off and discard all the blackened skin and the stems. Set the flesh in a colander or sieve and let it drain for 10 minutes, pressing gently; watery eggplant makes a loose dip.

   20 min, hands-off

   • 2 globe eggplants (about 2 lb total)
4. Step 4

   Heat the oven to 400°F. Cut each pita into 6 wedges, spread them on a baking sheet, toss with the olive oil and salt, and bake until crisp and golden at the edges, 8 to 10 minutes. Set aside.

   10 min · 400°F

   • 4 pieces pita breads
   • 2 tbsp olive oil
   • 1/4 tsp salt
5. Step 5

   Chop the drained eggplant flesh roughly, then put it in a bowl with the tahini, garlic, 2 tbsp of the lemon juice, 2 tbsp of the olive oil, the cumin and 3/4 tsp salt. Whip hard with a fork or whisk for a minute or two until creamy but still a little textured. Taste and add more lemon juice and salt as needed.

   5 min

   • 2 globe eggplants (about 2 lb total)
   • 1/3 cup tahini, well stirred
   • 1 clove garlic
   • 2 tbsp lemon juice
   • 2 tbsp extra-virgin olive oil
   • 1/2 tsp ground cumin
   • 3/4 tsp salt
6. Step 6

   Spread the baba ghanoush in a shallow bowl, swirling the top with the back of a spoon. Drizzle with the remaining 1 tbsp olive oil and shower with the parsley and pomegranate seeds. Serve with the warm pita wedges.

   3 min

   • 1 tbsp extra-virgin olive oil
   • 3 tbsp flat-leaf parsley
   • 1/4 cup pomegranate seeds

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026