Deconstructed Baba Ghanoush Platter
A vibrant and visually appealing dish that showcases smoky roasted eggplants, creamy tahini sauce, and is topped with pomegranate seeds and pine nuts, perfect for gatherings and parties.
Servings: 4 servings
Calories: 180kcal
Ingredients
For the Eggplant
- 2 medium eggplants Hearty vegetables that provide the smoky flavor.
- 1 tablespoon olive oil (for brushing) Extra virgin adds richness.
- to taste sea salt and black pepper Essential seasonings for the eggplants.
For the Tahini Sauce
- 3 tablespoons tahini Nutty paste that adds depth.
- 1 clove garlic (grated) Adds flavor to the tahini.
- 1/2 medium lemon (juice) Brightens the dish.
- 2–3 tablespoons cold water To achieve desired consistency.
- a pinch salt Enhances flavors.
For the Garnish
- 3 tablespoons pomegranate seeds Adds color and flavor contrast.
- 2 tablespoons toasted pine nuts Provides texture.
- 1 handful fresh flat-leaf parsley (chopped) Adds freshness.
- 1 tablespoon olive oil (drizzle) Final touch of flavor.
- optional pinch of sumac or Aleppo pepper For added spice.
Instructions
Preparation
- Preheat the oven to 220°C (425°F). Prick the eggplants all over with a fork and place them whole on a lined baking tray. Roast for 30–40 minutes until they collapse and become charred. Allow them to cool slightly.
Tahini Sauce
- In a bowl, whisk together tahini, grated garlic, lemon juice, and a pinch of salt. Slowly incorporate cold water until the mixture is smooth and pourable.
Assembling the Platter
- On a serving platter, slice the roasted eggplants open lengthwise and gently push the flesh open using forks for presentation.
- Drizzle the tahini sauce generously over the roasted eggplants, then sprinkle with pomegranate seeds, toasted pine nuts, and chopped parsley. Finish with a swirl of olive oil and optional spices.
Serving
- Serve with warm flatbread or grilled pita for scooping.
Notes
Roast eggplants well for the best smoky flavor. Adjust tahini consistency with water as needed.