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this simple healthy charred eggplant salad is a delicious vegan eggplant recipe served in tortilla bowls.

Simple Smoky Eggplant Dip (Baba Ganoush)

This delicious vegan, charred, smoky eggplant salad is a fresh, healthy baba ganoush recipe made using simple ingredients and can be served inside homemade pitta/ tortilla bowls or as part of a mezze selection!
Course Main
Cuisine Middle Eastern
Diet Vegan
Freezer friendly No
Shelf life 4 Days
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 3 servings
Calories 348kcal
Author Samira


  • 3 aubergines medium sized
  • 3 Tbsp sesame paste tahini
  • 1 lemon
  • 2 Tbsp extra virgin olive oil
  • drizzle pomegranate molasses Optional
  • 1/2 pomegranate
  • a handful of green onion I used homegrown
  • handful of parsley
  • 1 cup tomatoes
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3 pita bread or tortillas


First step: Cooking the Eggplant

  • I have a gas-top, so it's as simple as charring them over a naked flame for about three-five minutes on each side. Do this until the entire skin is blackened.
  • This method doesn't cook the eggplant all the way through but does add a delicious smoky-ness to them. I prefer to cook them this way, so it's not completely smooth and custard-like. For alternative cooking methods (broiler and oven), then read my recipe notes below.
  • Once cooked, leave the eggplants to cool slightly and then peel them or scoop out the eggplant flesh. Chop it roughly with a knife.
  • Add the olive oil, tahini, salt & pepper (to taste), and lemon juice to the eggplant and mix thoroughly (you could also mince garlic from garlic cloves for additional flavor). You can use a fork so slightly mash the eggplant or leave it in rough chunks. If using pomegranate molasses, then add that now too.

Next, prepare the remainder of the salad ingredients

  • Simply chop up the additional vegetables and herbs and either mix into, or garnish the smoky eggplant dip with them. You Can then serve in a large dish with pita bread, or follow the next steps for homemade pita/ tortilla bowls.

How to make the Tortilla Bowls:

  • Making tortilla bowls is not only ridiculously simple; it's just such a fun way to elevate the presentation of a simple dish and great for events or a dinner party.
  • To make the tortilla bowls, simply place the mini tortillas or pita bread inside heat-resistant bowls or within a tortilla shell pan and heat in the oven for 15 minutes at 190C/375F, then leave them to cool. As they cool, they'll harden and crisp up.
  • Spoon individual servings of the baba ganoush into the tortilla bowls just before serving. Otherwise, the liquid of the salad will cause the tortillas to go soggy.



Recipe Notes & Variations
  • Feel free to adjust the seasonings/ ingredients to your taste. Start with less and build the flavors.
  • If you don't have a gas stove, you can cook the eggplants in the oven using one of two methods. For a similar effect to the flame, pierce the flesh of the eggplant with a knife/fork a few times and use the oven broiler (grill) on the highest setting. Place your eggplant as close to the grill as possible and turn halfway through, for charred skins. This method will take longer than by the open flame but still keep an eye on the eggplants so they don't burn.. 
  • Otherwise, roasting the eggplant is an option. Pierce the eggplant, place on a baking sheet, and then bake in the oven for about 30-40 minutes at 200ºC/400ºF. To get the smoky flavor, finish it off by grilling/broiling the aubergine for a further 5-10 minutes, until the skin is charred. This method will leave you with more of a 'silky smooth' dip.
  • If you prefer a smoother baba ganoush dip, feel free to use a blender/food processor.
  • Use gluten-free pita/tortilla to keep this recipe gluten-free.
  • Feel free to customize the salad with your favorite veggies. I've suggested options that are more traditional to Baba ganoush (tomato, herbs, etc.). However, feel free to add some extra favorites, i.e., avocado, pomegranate seeds, corn.
  • Alternatively, as I mentioned above, you can serve this smoky eggplant salad as part of a buffet-style offering so people can pick and choose their favorite elements. 


Serving: 1bowl | Calories: 348kcal | Carbohydrates: 45g | Protein: 9g | Fat: 19g | Saturated Fat: 3g | Sodium: 412mg | Potassium: 1396mg | Fiber: 18g | Sugar: 25g | Vitamin A: 519IU | Vitamin C: 41mg | Calcium: 81mg | Iron: 2mg