Mediterranean Baba Ghanoush Flatbread
  • Baba Ghanoush
  • 2 to 3 medium eggplants (about 3 pounds total)
  • 2 -3 Tbsp olive oil
  • ⅓ cup tahini
  • 2 cloves garlic, peeled and crushed
  • freshly squeezed juice of 2 lemons (about ½ cup)
  • fine grain sea salt
  • freshly ground black pepper
  • Flatbread
  • cornmeal (for dusting)
  • 1 recipe pizza dough (or 1 lb purchased pizza dough) ** choosing a gluten-free pizza dough will make this recipe gluten-free
  • olive oil
  • ¾ - 1 cup Baba Ghanoush
  • 1 cup cherry tomatoes, halved
  • ¼ cup chopped hazelnuts, toasted (optional, but recommended)
  • ¼ cup fresh mint, chopped
  • freshly squeezed lemon juice
  • flakey sea salt
  • freshly ground black pepper
  1. Baba Ghanoush
  2. Preheat the oven to 450°F
  3. Rub the outside of the eggplants with olive oil and place them in a roasting pan.
  4. Roast the eggplant until the skin has charred and the interior is tender (~ 15 to 20 minutes)
  5. Let cool
  6. Once the eggplant is cool, peel, remove the seeds, roughly chop the flesh, and then transfer it to the bowl of a food processor
  7. Add the tahini, garlic, lemon juice, a pinch of sea salt, a grind of freshly ground black pepper, and a few teaspoons of cold water.
  8. Process the mix until it has the texture of a coarse paste, adding a bit more water, as needed, to help the mixture to blend
  9. Adjust the seasoning to taste
  10. Flatbread
  11. Preheat oven to 425 deg F
  12. Lightly grease a baking sheet and sprinkle with cornmeal
  13. On a lightly floured surface, roll and stretch the dough into a 12" x 8" rectangle or oval.
  14. Transfer the dough to a baking sheet and lightly brush with olive oil
  15. Bake 10 minutes
  16. Spread crust with Baba Ghanoush and top with tomatoes
  17. Bake another 8-10 minutes, or until the crust is golden brown and crisp
  18. Top with hazelnuts and mint and a squeeze of lemon juice
  19. Sprinkle with lemon zest and flaky sea salt, to taste
Recipe by Veggies By Candlelight at