Smoky Baba Ghanoush On Toasted Pita Recipe

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A light and healthy Middle Eastern eggplant dip bursting with smoky flavor Smoky Baba Ghanoush on Toasted Pita Recipe

Prep Time 10 mins | Cook Time 40 mins | Total Time 45 mins

A light and healthy Middle Eastern eggplant dip bursting with smoky flavor. This simple baba ghanoush recipes makes for a great appetizer.

Servings: 3
Author: Christine Rooney


1 large eggplant
2 Tbsp . tahini
Juice of 1 lemon
1-2 cloves garlic
1/4 tsp . salt
1/2 tsp . smoked paprika
1 Tbsp . olive oil
1 package pita bread


  1. Heat the panggangan to 400 degrees.
  2. Line a baking sheet with foil.
  3. Cut the eggplant in half lengthwise and place on baking sheet flesh side down.
  4. Rub the bottom and sides of eggplant with olive oil to prevent sticking.
  5. Cut 10 or so slits in the flesh of each eggplant.
  6. Bake for 35-40 minutes or until soft.
  7. Scoop out the insides of the baked eggplant into a bowl and let cool completely.
  8. Add cooled eggplant, tahini, lemon juice, grated garlic, salt, and half of the smoked paprika to a food processor. Pulse a few times to blend. The dip should remain slightly chunky.
  9. Cut a few pieces of pita bread into triangles and arrange on baking sheet.
  10. Bake for 6-8 minutes or until slightly crisp.
  11. Scoop baba ghanoush into a serving bowl and add other half of smoked paprika on top.
  12. Arrange pita chips around the dip for serving.

Recipe Notes

– Recipe can be doubled to serve more people.
– Baba ghanoush stays fresh in the fridge for a few days if covered.


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