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+ servings

Mediterranean Baba Ghanoush Flatbread


  • Baba Ghanoush
  • 2 - 3 medium eggplants (~ 3 pounds total)
  • 2 -3 Tbsp olive oil
  • cup tahini
  • 2 cloves garlic, peeled and crushed
  • freshly squeezed juice of 2 lemons ( ~ 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
  • flaky sea salt
  • freshly ground black pepper


  • Baba Ghanoush
  • Preheat the oven to 450°F
  • Rub the outside of the eggplants with olive oil and place them in a roasting pan.
  • Roast the eggplant until the skin has charred and the interior is tender (~ 15 to 20 minutes)
  • Let cool
  • Once the eggplant is cool, peel, remove the seeds, roughly chop the flesh, and then transfer it to the bowl of a food processor
  • 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.
  • 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
  • Adjust the seasoning to taste

  • Flatbread
  • Preheat oven to 425° F
  • Lightly grease a baking sheet and sprinkle with cornmeal
  • On a lightly floured surface, roll and stretch the dough into a 12" x 8" rectangle or oval.
  • Transfer the dough to a baking sheet and lightly brush with olive oil. Bake 10 minutes
  • Spread crust with Baba Ghanoush and top with tomatoes
  • Bake another 8-10 minutes, or until the crust is golden brown and crisp
  • Top with hazelnuts and mint and a squeeze of lemon juice
  • Sprinkle with lemon zest and flaky sea salt, to taste