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Baba Ganoush

Baba Ganoush with Roasted Root Vegetables and Za’atar Naan

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Recipe Details

Story

Baba ganoush is a smoky Mediterranean dish made from roasted or grilled eggplant. In our baked version, the tender eggplant is blended with garlic, lemon juice, parsley, and tahini until smooth and creamy. It can be used as a spread on your favorite sandwich, as an impressive appetizer when served with pita chips, or as a delicious main when paired with seasonal vegetables, like we do here. This week, spiced naan bread and earthy roasted beets and carrots tossed with sweet dates are the perfect accompaniments for scooping up this popular spread.

Tags

  • Vegetarian

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 810
  • Protein 16g
  • Total Carb 96g
  • Total Fat 42g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • eggplant
    1
    eggplant
  • garlic
    1 clove
    garlic
  • red beets
    8 ounces
    red beets
  • carrots
    8 ounces
    carrots
  • mint
    1/8 ounce
    mint
  • lemon
    1
    lemon
  • parsley
    1/8 ounce
    parsley
  • dates
    2
    dates
  • za'atar spice mix
    2 teaspoons
    za'atar spice mix
  • naan breads
    2
    naan breads
  • tahini
    2 tablespoons
    tahini
  • Urfa chile
    1 packet
    Urfa chile

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheets
  • 12" large pan
  • aluminum foil
  • blender or food processor (optional)

Cooking Steps

  1. Roast eggplant

    Roast eggplant

    Preheat oven to 450°F. Rub a baking sheet with 1 tablespoon olive oil. Rinse eggplant, then halve lengthwise through stem; season cut sides with ¼ teaspoon salt and pepper as desired. Halve garlic clove; place halves on prepared baking sheet, spacing apart. Arrange eggplant cut-side down on top of each garlic half. Roast until eggplant skin is charred, flesh is very tender, and garlic is softened, 20-22 minutes.

  2. Prepare remaining ingredients

    Prepare remaining ingredients

    While eggplant roasts, rinse remaining produce. Peel beets, halve, and cut into ¼-inch half-moons. Cut carrots crosswise on a diagonal into ¼-inch slices. Roughly chop mint leaves, discarding stems. Roughly chop parsley leaves and stems. Halve lemon. Roughly chop dates.

  3. Roast beets and carrots

    Roast beets and carrots

    On a separate baking sheet, toss beets and carrots with 1 tablespoon olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer and roast (with eggplant) until lightly browned and tender, 20-22 minutes (move on to the next step, but don't forget to come back). Once roasted, still on baking sheet, toss dates and half of mint with roasted root vegetables to combine.

  4. Toast naan

    Toast naan

    While vegetables roast, heat 1 tablespoon olive oil in a large pan over medium heat. When oil is shimmering, add half of za'atar spice mix and cook until fragrant, about 1 minute. Add naan to pan, working in batches and adding more olive oil and remaining za'atar; toast until golden, 2 minutes per side. Transfer naan to a plate, pour over any remaining za'atar oil, and cover loosely with foil to keep warm until ready to serve.

  5. Make baba ganoush

    Make baba ganoush

    Once eggplant is tender, using a spoon, carefully scoop out flesh of eggplant, discarding stem and skin, and place in a blender or food processor. Add tahini, roasted garlic, parsley, juice of ½ lemon, 2 tablespoons olive oil, and 2 tablespoons water. Blend until smooth. Alternatively, scoop flesh of eggplant into a large bowl with remaining baba ganoush ingredients; using a fork, mash to combine. Season with ¼ teaspoon salt and pepper. Save remaining lemon to brighten a glass of water.

  6. Plate baba ganoush

    Plate baba ganoush

    Swipe baba ganoush across serving plates and drizzle with olive oil. Garnish with Urfa chile (it's subtly spicy—use less for milder flavor) and remaining mint. Divide roasted root vegetables between plates and serve with za'atar naan for dipping. Dig in!

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