Smoky Baba Ghanoush with Pita & Vegetables
Whole eggplants charred on the grill or smoked until collapsing, then whipped with tahini, lemon and garlic. Deeply smoky, creamy and perfect with warm pita and crunchy vegetables.
Diet swaps
- Gluten-free: Use gluten-free bread, wraps or buns.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 2 large Eggplants
- 3 tbsp Tahini
- 1 Lemon
- 1 clove Garlic, grated
- 1 tbsp Extra-virgin olive oil
- 2 tbsp Fresh parsley, chopped
- 1 pinch Smoked paprika or Aleppo pepper
- 2 Whole-wheat pitas
- 2 cups Cucumber, bell pepper and carrot sticks
Directions
- Prick the eggplants and grill directly over high heat, turning, for 20 to 30 minutes until the skin is blackened and the insides are completely soft. (Or smoke at 300°F for 1 hour.)
- Cool slightly, then split and scoop the flesh into a strainer for 10 minutes to drain.
- Mash with the tahini, lemon juice, garlic and salt until creamy but a little chunky.
- Spread in a bowl, drizzle with olive oil and top with parsley and paprika. Serve with warm pita and vegetables.
Calorie breakdown
Pita 85 · tahini 68 · eggplant 55 · olive oil 30 · vegetables 30 · lemon + garlic 2
💡 Lighter tip: Keeps 4 days in the fridge and tastes even smokier the next day.
Helpful for this recipe
Grill basketShop on Amazon →TahiniShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →