Recipe courtesy of Tara Teaspoon
This recipe has swapped some of the tahini for creamy yogurt in a classic baba ganoush, added a splash of pomegranate juice for a touch of sweetness, and topped it all off with roasted vegetables and fresh pomegranate arils. This baba ganoush dip is so flavorful and satisfying, it could easily be a meal on its own!
Yield: 8 to 10 servings
Prep time: 45 minutes
Cook time: 1 hour
INGREDIENTS
Baba Ganoush
2 pounds eggplant (2 small eggplants)
2 tablespoons olive oil
3 tablespoons pomegranate juice
2 tablespoons tahini
3 tablespoons non-fat plain Greek yogurt
1 clove garlic (minced)
1 teaspoon kosher salt
½ cup fresh pomegranate arils
Roasted Veggies
½ red onion (cut in wedges)
1 medium sweet potato (peeled and diced ½-inch)
½ small head cauliflower (cut into florets)
1 small zucchini (sliced)
1 small yellow summer squash (sliced)
4 tablespoons olive oil (DIVIDED)
3 teaspoons za’atar seasoning (DIVIDED)
1½ teaspoons kosher salt
⅓ cup roasted pistachios (coarsely chopped)
½ cup fresh pomegranate arils
INSTRUCTIONS
- Preheat the broiler to high and position the rack 6 to 8 inches from the heat source. Place the eggplants on a foil-lined baking sheet and broil, turning every 5 to 10 minutes, until they are charred and soft. This should take about 15 to 25 minutes, depending on your broiler. Let the eggplants cool, then trim off the stems, peel, and discard the skins. Set the eggplant aside.
- Preheat the oven to 400ºF for roasting the vegetables.
- In a large bowl, toss the onion, sweet potato, and cauliflower with 3 tablespoons of olive oil, 2 teaspoons of za’atar, and ¾ teaspoon of salt. In a separate bowl, toss the zucchini and yellow squash with 1 tablespoon of olive oil, the remaining teaspoon of za’atar, and ¾ teaspoon of salt. Spread the vegetables on two separate baking sheets.
- Roast the vegetables, rotating the racks after 15 minutes. Roast the zucchini and yellow squash for 25 to 30 minutes until caramelized and tender, and roast the sweet potatoes and cauliflower for about 35 minutes. Remove from the oven and set aside.
- To make the baba ganoush, combine the olive oil, pomegranate juice, tahini, yogurt, garlic, and salt in a food processor. Process for about 30 seconds until well blended. Add the peeled eggplant and pulse until mostly smooth, leaving a bit of texture. Stir in fresh pomegranate arils, if desired.
- Serve the baba ganoush on a platter or in a large bowl, and top with the roasted vegetables, pistachios, extra za’atar, parsley, and ½ cup of pomegranate arils.