Roasted Eggplant Baba Ganoush with Tahini and Pomegranate

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

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 drafted and published.

Smoky roasted eggplant blended with tahini, garlic, and lemon, topped with vibrant pomegranate seeds for a classic Lebanese dip. This Middle Eastern-inspired vegan recipe, ready in about 55 minutes, pairs large eggplants, tahini paste, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, 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: 40 min Serves 6 Middle Eastern cuisine 180 cal/serving

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Ingredients

2 large eggplants
1/3 cup tahini paste
2 garlic cloves, minced
3 tbsp fresh lemon juice
3 tbsp extra virgin olive oil
1 tsp salt
1/2 tsp ground cumin
1/4 cup pomegranate seeds
2 tbsp fresh parsley, chopped

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Instructions

Step 1: Preheat oven to 450°F (230°C). Prick 2 large eggplants with a fork all over and place on a baking sheet. Roast for 35-40 minutes, turning occasionally, until the skin is charred and the flesh is very soft.
Step 2: Remove eggplants from oven and let cool slightly. Peel off the skin and transfer the flesh to a colander to drain excess liquid for 10 minutes.
Step 3: In a bowl, combine the drained eggplant flesh with 1/3 cup tahini paste, 2 minced garlic cloves, 3 tbsp fresh lemon juice, 1 tsp salt, and 1/2 tsp ground cumin. Mash and mix with a fork or whisk until smooth and creamy.
Step 4: Transfer to a serving dish, drizzle 3 tbsp extra virgin olive oil over the top, sprinkle 1/4 cup pomegranate seeds, and garnish with 2 tbsp chopped fresh parsley before serving.