Yield: 12 Sliders
Baba ganoush is a classic Mediterranean dip known for its creamy texture and rich, smoky flavor, and this version adds a fresh twist. Roasted eggplant is blended with tahini, garlic, and lemon for a smooth, flavorful base, then paired with crisp Autumn Glory® apple slices and bright pomegranate for contrast. The result is a balanced appetizer that’s both light and satisfying—perfect for entertaining, snacking, or adding something new to your spread.
These sliders are Whole 30 and paleo-appropriate!
Ingredients
- 1 organic Autumn Glory apple
- 1 orange, juiced
- 1 eggplant
- Olive oil
- 3 garlic cloves, crushed
- 3 tablespoons tahini, plus more if needed
- 1 lemon, juiced
- Salt & pepper
- Chopped mint
- Pomegranate aerials
Creamy baba ganoush served with crisp apple slices and pomegranate. A fresh, flavorful twist on a classic dip
Instructions
- Preheat oven to 450° & line baking sheet with foil.
- Peel eggplant and slice into ¼” rounds. Sprinkle with salt on both sides. Place in a colander to drain for 15 minutes.
- Rinse the eggplant and pat it dry.
- Rub with olive oil and bake for 15-20 minutes, flipping the eggplant halfway through.
- When soft and golden brown, cool for five minutes.
- In a food processor, blend eggplant, garlic, tahini, and lemon juice. Pulse until smooth. Season with salt, pepper, and tahini to taste.
- Slice Autumn Glory apple into ¼” slices and dip into orange juice to prevent browning.
- Arrange slices on a plate and top with baba ganoush.
- Garnish with freshly chopped mint and pomegranate seeds.
Recipe created by BazaarLazarr for Domex Superfresh Growers®.
