Charred Eggplant Baba Ghanoush with Tahini and Pomegranate

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Smoky roasted eggplant blended with tahini, garlic, and lemon, topped with jewel-like pomegranate seeds for a vibrant Lebanese dip. This Middle Eastern-inspired vegetarian recipe (vegan option), ready in about 45 minutes, pairs medium eggplants, tahini, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 160 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Middle Eastern cuisine 160 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the broiler to high. Prick 2 medium eggplants with a fork and place on a baking sheet. Broil for 20-25 minutes, turning every 5 minutes, until the skin is charred and the flesh is soft.
  2. Step 2: Let the eggplants cool for 10 minutes, then peel away the skin and scoop out the flesh into a colander to drain excess liquid for 10 minutes.
  3. Step 3: Transfer the drained eggplant flesh to a bowl and mash with 1/3 cup tahini, 3 tbsp fresh lemon juice, 1 minced garlic clove, 3 tbsp olive oil, and 1 tsp salt until creamy but slightly chunky.
  4. Step 4: Spoon the baba ghanoush into a serving dish, drizzle with a little olive oil, and sprinkle 1/2 cup pomegranate seeds and 2 tbsp chopped fresh parsley on top for a burst of color and freshness.

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