Baba Ghanoush with Warm Pita Recipe

Name: Baba Ghanoush with Warm Pita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 baby Italian eggplants (about 1 pound total), scored; 1/2 cup extra-virgin olive oil, plus more for drizzling; Kosher salt and freshly ground black pepper; 2 garlic cloves; 1 tablespoon tahini paste; 1/2 lemon, juiced; 1/2 teaspoon ground cumin; Handful cilantro leaves, roughly chopped; 8 large pita rounds, cut into strips; 2 tablespoons za'atar dry spice; 1/2 cup extra-virgin olive oil; Kosher salt

Servings: persons

4 baby Italian eggplants (about 1 pound total), scored
1/2 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 garlic cloves
1 tablespoon tahini paste
1/2 lemon, juiced
1/2 teaspoon ground cumin
Handful cilantro leaves, roughly chopped
8 large pita rounds, cut into strips
2 tablespoons za'atar dry spice
1/2 cup extra-virgin olive oil
Kosher salt

1
Split the eggplants in half through the stem and score sides.
2
Drizzle with olive oil and season with salt.
3
Grill eggplants on a very hot grill pan until skins are wrinkled and black and flesh side is nicely charred.
4
When the eggplants are cool enough to handle, cut off tops.
5
In a food processor, combine eggplant, garlic, tahini, lemon juice, cumin, and cilantro and puree until smooth.
6
Season with salt and pepper.
7
Pour in the olive oil and pulse again to incorporate.
8
Taste and adjust seasoning, as needed.
9
Pour into a serving bowl and garnish with a drizzle of olive oil and some roughly chopped cilantro.
10
Serve with pita strips for dipping.
11
To make pita strips.
12
Preheat oven to 375 degrees F. Put the pita wedges in a large mixing bowl.
13
Combine za'atar spice mix and extra-virgin olive oil and drizzle over wedges.
14
Season with salt and toss to coat evenly.
15
Lay out pita wedges on a roasting tray and bake in the hot oven for 10 to 15 minutes until warmed through.
16
If you prefer a crispier pita bake for a further 5 to 7 minutes.
17
Serve warm with baba ghanoush.

636

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 baby Italian eggplants (about 1 pound total), scored, 1/2 cup extra-virgin olive oil, plus more for drizzling, Kosher salt and freshly ground black pepper, 2 garlic cloves, and more.

Yes, Baba Ghanoush with Warm Pita falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baba Ghanoush with Warm Pita

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions