Baba Ganoush with Pomegranate and Mint

Imagine a silky, smoky dip with a pop of brightness—this Baba Ganoush with Pomegranate and Mint is that kind of showstopper. The star is roasted eggplant, its flesh tender and rich, blending seamlessly with tahini, garlic, and the warm spices of cumin and hot smoked paprika. It’s a dish that hits all the right notes: savory, creamy, with a hint of zest from fresh lemon juice.

What truly sets this Baba Ganoush apart, though, are the finishing touches. Fresh pomegranate seeds offer bursts of sweetness, cutting through the deep flavors, while chopped mint adds a refreshing layer of herbaceousness. This isn’t your standard dip; it’s a vibrant, complex spread that’s perfect for dipping with pita chips or scooping up with crisp veggies.

As the eggplant roasts, filling your kitchen with its earthy aroma, you’ll find that this dish is as rewarding to make as it is to eat. With just a handful of ingredients—eggplants, olive oil, tahini, garlic, spices, lemon, and a sprinkle of pomegranate and mint—it’s proof that simplicity and fresh flavors are all you need for an unforgettable dish.

This recipe is perfect for your next gathering or even a casual night in, offering a balance of comfort and sophistication in every bite.

Baba Ganoush with Pomegranate and Mint

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• Author: The Kilted Chef
• Yield: Serves 4-6 1x

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Ingredients

Units USM Scale 1x2x3x

• 3 medium eggplants
• olive oil
• 1 bulb of garlic
• 2 tbsp tahini
• 1 tsp cumin
• 1 tsp hot smoked paprika
• 2 lemons, juiced
• salt and pepper
• 1/4 cup pomegranate seeds
• 2 tbsp chopped fresh mint

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Instructions

1. Preheat oven to 350 degrees.
2. Slice the eggplant in half, score with a crosshatch pattern and rub generously with olive oil, place flesh side down on a parchment lined baking sheet.
3. Slice the top from the garlic bulb, place in a square of foil, drizzle with olive oil, close the foil and place on the baking sheet along with the olive oil.
4. Roast for 45 minutes or until the flesh of the eggplant is soft.
5. Scrape the flesh of the eggplant into the bowl of a food processor, squeeze the garlic from the bulb and add to the eggplant.
6. Add the tahini, cumin, hot smoked paprika, lemon and 2 tbsp of olive oil , season with salt and pepper and process until smooth, add more olive oil if the consistency is dry.
7. Transfer the baba ghanoush to a serving platter and top with the pomegranate seeds and fresh mint.
8. serve with pita chips, naan, or fresh vegetables.

• Category: sides, vegetables, recipes