Baba Ganoush with Chermoula

a bowl of baba ganoush topped with chickpeas, green sauce, sliced zucchini, and pita chips

5 from 3 votes

This classic Baba Ganoush recipe is taken up a notch with the addition of chermoula, an herby Moroccan sauce, drizzled on top. Add sliced zucchini and crunchy roasted chickpeas and you have a healthy yet elevated appetizer.

Prep Time30

Cook Time45

Total Time1 15

Course: Appetizer, Snack

Cuisine: Mediterranean

Diet: Gluten Free, Vegan, Vegetarian

Keyword: baba ganoush, chermoula

Servings:

Calories: 348kcal

Author: Erin

Ingredients

for the baba ganoush:

2 eggplant
2 tablespoon lemon juice
3 garlic cloves minced
3 tablespoon tahini
¼ cup olive oil plus more for brushing eggplant
2 tablespoon fresh parsley minced
¾ teaspoon salt
¼ teaspoon cumin

for the chermoula:

1 cup fresh parsley
1 cup cilantro
2 tablespoon lemon juice
2 garlic cloves
½ teaspoon red pepper flakes
½ teaspoon paprika
½ teaspoon coriander
½ teaspoon salt
¼ teaspoon ground ginger
⅓ cup olive oil

for the roasted chickpeas:

15 oz. chickpeas (1 can); drained, rinsed and patted dry
1 tablespoon olive oil
½ teaspoon cumin
½ teaspoon smoked paprika
¼ teaspoon cayenne
¼ teaspoon salt

other optional ingredients:

½ zucchini thinly sliced
4 slices pita bread cut into sixths
2 tablespoon olive oil
2 teaspoon za'atar seasoning

Instructions

for the baba ganoush:

Start by roasting the eggplant: Preheat oven to 450° and line a large baking sheet with parchment paper. Slice the eggplants in half lengthways, then brush the cut side with a little olive oil. Place the eggplant cut side down on the baking sheet and roast it in the oven for 35-45 minutes until tender. While the eggplant is roasting, make the chermoula (see below).
Once the eggplant is done, wait a few minutes for it to cool, then use a spoon to scoop out the flesh and place it into a fine mesh strainer over a bowl. Use a fork to press down on the eggplant, removing as much liquid as possible. Drain the water out, then wipe the bowl clean; place the eggplant into the bowl.
Add the lemon juice and garlic to the bowl and mash them together with the eggplant, removing as many lumps as possible. Then, add the tahini, olive oil, parsley, salt, and cumin to the bowl and mash to combine. Taste test, and add more salt as needed.

for the chermoula:

Add the parsley, cilantro, lemon juice, garlic, red pepper flakes, paprika, coriander, salt, and ginger to your food processor and pulse. With the motor running, pour the olive oil in through the top and pulse until combined (you may need to stop and scrape down the sides).

for the roasted chickpeas:

Air fryer method: Place the dried chickpeas into a bowl, drizzle with olive oil and stir to combine, then add the spices and stir to combine. Pour the chickpeas into your air fryer and cook at 380° for 15 minutes, shaking the basket every 5 minutes.
Oven method: Preheat oven to 425° and spray a large baking sheet with nonstick spray. Place the dried chickpeas into a bowl, drizzle with olive oil and stir to combine, then add the spices and stir to combine. Pour the chickpeas onto a baking sheet and roast them in the oven for 25-30 minutes, shaking the baking sheet halfway through.

for the pita & zucchini:

Preheat oven to 400°. Thinly slice the zucchini and place it directly onto a baking sheet. Slice the pita into triangles and place it onto another baking sheet, then brush each piece with the olive oil and sprinkle with the za'atar seasoning. Place both baking sheets in the oven for 7-10 minutes, until the zucchini is soft and the pita is slighty golden.

to assemble:

Scoop the baba ganoush into a large serving bowl, then dollop the chermoula overtop. Add the chickpeas and zucchini on top, then sprinkle the entire thing with a little smoked paprika (optional). Enjoy!

Notes

*Calories are per serving and are an estimation

Nutrition