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Bowl of smoky baba ganoush swirled with olive oil, topped with pomegranate seeds and chopped mint on a wooden board

Smoky Charred Eggplant Baba Ganoush with Pomegranate

Broiler-charred eggplant blended with tahini, lemon, and garlic, then topped with pomegranate seeds and fresh herbs for a smoky, tart mezze dip.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dip
Cuisine: Middle Eastern
Calories: 124
Ingredients Method Notes

Ingredients
  

  • 2 globe eggplants large (about 700 g total); pierced a few times with a fork
  • 2 tbsp tahini well stirred
  • 2 tbsp fresh lemon juice plus more to taste
  • 1 garlic small clove; grated or pressed
  • 2 tbsp olive oil plus more for drizzling
  • 1/2 tsp ground cumin
  • 1/2 tsp salt more to taste
  • 1/4 tsp smoked paprika optional, for extra smoke
  • 3 tbsp pomegranate seeds fresh arils
  • 2 tbsp fresh parsley or mint chopped
  • 1 pinch sumac optional, for garnish

Method
 

  1. Heat the broiler to high (500 F / 260 C) and set a rack about 4-5 inches from the element. Line a sheet pan 33 x 46 cm / 13 x 18 inch with foil.
  2. Pierce each eggplant a few times with a fork and place them on the sheet pan. Broil for 20 to 25 minutes, turning every 5 to 7 minutes, until the skins are blistered and blackened on all sides and the flesh feels completely collapsed when pressed with tongs.
  3. Transfer the eggplants to a colander set over a bowl. Let them cool and drain for 5 to 10 minutes; this gets rid of the bitter, watery juices that pool inside a charred eggplant.
  4. Split the eggplants open and scoop the flesh into a mixing bowl, leaving the blackened skins behind. Chop the flesh roughly with a knife instead of pureeing it smooth, so some texture stays.
  5. In a separate small bowl, whisk together the tahini, lemon juice, garlic, olive oil, cumin, and salt until you get a smooth, pale sauce.
  6. Fold the chopped eggplant into the tahini mixture until combined but still a bit chunky. Taste and add more lemon juice or salt as needed.
  7. Spread the dip onto a serving plate, making a shallow well in the center. Drizzle with olive oil and scatter over the pomegranate seeds, parsley or mint, sumac, and smoked paprika.
  8. Serve at room temperature or slightly chilled with warm pita or raw vegetables.

Notes

  • Drain charred eggplant flesh in a colander for at least 5 minutes to avoid a watery dip
  • Char eggplant until the skin blackens on every side, not just the top, for even smoke
  • Chop the eggplant by hand instead of blending for a chunkier, more traditional texture
  • Add pomegranate seeds right before serving so they stay plump instead of bleeding into the dip