Modern Lebanese Baba Ganoush

How to Make

My Lebanese baba ganoush recipe with pomegranate seeds and pine nuts is an elegant, modern version of an authentic middle eastern recipe.

Arrange eggplants on the baking sheet, and transfer to the oven to bake for 20-40 minutes

When cool enough to handle, remove flesh from the skin. If there are a lot of seeds, discard seedy parts.

In a large mixing bowl, combine flesh from eggplant, tahini, salt, lemon juice, garlic and 3 tablespoons of finely diced parsley.

Mix very well to combine (you can use an immersion blender for this as well).

Cover with plastic wrap and let Lebanese baba ganoush sit in fridge for at least 1 hour for flavors to meld.

Drizzle Lebanese baba ganoush with olive oil, and top with pomegranate seeds, pine nuts and more parsley.

Serve with pita

Dig in!