Middle Eastern · lunch
Smoky Roasted Eggplant Dip Plate
Eggplant Baba Ghanoush Plate
Levantine smoky char-roasted eggplant whisked with tahini, lemon, and garlic, served with chickpeas, pita, fresh herb salad, and a pomegranate finish.
$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
16gProtein
28gFat
52gCarbs
8gSugar
12gFiber
680mgSodium
0mgChol
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Instructions
1
Prep
Pierce both eggplants 4 times each. Finely grate 6 garlic cloves. Chop 40g parsley leaves. Thinly slice 60g red onion. Measure tahini, lemon juice, olive oil, cumin, salt, chickpeas, Aleppo pepper, sumac, and pomegranate seeds.
2
Roast
Heat oven to 240C. Place both eggplants on a foil-lined tray, roast 25 minutes turning at halfway, until skin blisters and blackens and flesh collapses when pressed. Rest 3 minutes in a colander to drain.
3
Saute
Heat 2 tsp olive oil in a medium skillet over medium heat for 1 minute. Add chickpeas, cumin, Aleppo pepper, and salt; toss every minute for 3 minutes until warmed through and lightly coated.
4
Build 1
Scoop roasted eggplant flesh into a bowl, discard skin. Mash with a fork until coarsely broken down with rustic texture. Whisk in tahini, lemon juice, garlic, 2 tbsp olive oil, cumin, and salt for 30 seconds until creamy but textured. Divide between two wide plates.
5
Build 2
Toss parsley, red onion, 1 tbsp olive oil, lemon juice, sumac, and salt in a small bowl until onion turns pink. Warm both oiled pitas in a dry pan 30 seconds per side until heated through.
6
Plate
Spread baba ghanoush in a thick swirl across each plate with a shallow well in centre. Drizzle 1 tsp olive oil into each well, dust with Aleppo pepper, scatter pomegranate seeds. Mound spiced chickpeas on one side of each plate, fan herb salad alongside, set warm pita on the side, serve with lemon wedge.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 medium eggplants
- 90g (3.2 oz) tahini
- 40ml (2.7 tbsp) lemon juice
- 6 garlic cloves
- 60ml (1/4 cup) extra-virgin olive oil
- 2 tsp ground cumin
- 2 tsp fine sea salt
- 300g (10.6 oz) cooked chickpeas
- 0.5 tsp Aleppo pepper
- 40g (small handful) flat-leaf parsley
- 60g (2.1 oz) red onion
- 0.5 tsp sumac
- 2 pita breads
- 40g (1.4 oz) pomegranate seeds
- 2 lemon wedges