Go Back
–+ servings

Video

Baba Ghanoush with pepper and eggplant top with parsley serve in a white bowl
Olivia

Baba Ghanoush Dip with Roasted Eggplant

No ratings yet
Baba ghanoush with roasted eggplant, red peppers, and pomegranate seeds for a balanced plant-forward appetizer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Appetizer, Salad, Snack
Cuisine: Mediterranean
Calories: 182
Ingredients Equipment Cooking Instructions Nutrition Video Notes

Ingredients
  

  • 2 eggplants
  • 1 red bell pepper
  • 2 tablespoons olive oil
  • 1 garlic clove minced
  • 2 tablespoons tahini
  • 1 tablespoon lemon juice
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped
  • ¼ cup pomegranate seeds

Equipment

Baking Sheet
Baking Sheet
$17.99
Buy Now
05/27/2026 03:01 pm GMT
Baking Sheet Carbon Steel Cooking Pans
Mixing Bowl
Mixing Bowl
$27.99
Buy Now
05/27/2026 09:00 pm GMT
Mixing bowl

Cooking Instructions
 

  1. Preheat oven to 400°F.
  2. Place eggplants and red bell pepper on a baking sheet.
  3. Roast until skin is charred and vegetables are soft.
  4. Remove from oven and let cool slightly.
  5. Peel off skins from eggplant and pepper.
  6. Place flesh in a bowl.
  7. Mash or blend until smooth.
  8. Add olive oil, garlic, tahini, and lemon juice.
  9. Season with salt and black pepper.
  10. Mix until creamy.
  11. Transfer to a serving dish.
  12. Garnish with pomegranate seeds and fresh parsley.

Nutrition

Calories: 182kcalCarbohydrates: 19gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 10mgPotassium: 664mgFiber: 8gSugar: 11gVitamin A: 1158IUVitamin C: 49mgCalcium: 39mgIron: 1mg

Notes

Roast until very soft for best texture.
Adjust tahini for creaminess.
Serve chilled or at room temperature.

Tried this recipe?

Let us know how it was!