Baba Ganoush Flatbread

This Mediterranean flatbread puts other flatbread recipes to shame. Topped with cherry tomatoes and Baba Ganoush, this Mediterranean recipe is perfect for your dinner table.

Prep Time:
20 mins
Bake Time:
20 mins
Total Time:
20 mins
6 slices


  • Cornmeal

  • 1 recipe Food Processor Flatbread Dough or 1 lb. purchased pizza dough

  • Olive oil

  • ¾ cup Baba Ghanoush

  • 1 cup cherry tomatoes, halved

  • ¼ cup chopped toasted hazelnuts*

  • ¼ cup chopped fresh mint

  • Lemon zest

  • Flaked sea salt

Food Processor Flatbread Dough

  • Olive oil or nonstick cooking spray

  • 2 cup all-purpose flour

  • 1 package active dry yeast

  • 1 teaspoon sugar

  • ½ teaspoon kosher salt

  • 1 tablespoon olive oil

  • cup warm water (105°F to 115°F)

Baba Ganoush

  • 3 medium eggplants (about 1 lb. each)

  • ½ cup tahini (sesame seed paste)

  • ¼ cup fresh Italian parsley leaves

  • ¼ cup lemon juice

  • 2 cloves garlic, peeled

  • 1 teaspoon kosher salt

  • 1 tablespoon olive oil

  • Crushed red pepper (optional)

  • Toasted baguette slices


  1. Preheat oven to 450°F. Lightly grease a baking sheet; sprinkle with cornmeal. On a lightly floured surface roll and stretch dough into a 12x8-inch rectangle or oval. Lightly brush olive oil over dough. Transfer dough to baking sheet. Bake 10 minutes.

  2. Spread crust with Baba Ganoush and top with tomatoes. Bake about 10 minutes more or until crust is golden brown and crisp. Top with hazelnuts and mint. Sprinkle with lemon zest and salt to taste.

Food Processor Flatbread Dough

  1. Coat a medium bowl with olive oil or cooking spray. In a food processor combine the next four ingredients (through salt). With the food processor running, add 1 Tbsp. olive oil and the warm water. Process until a dough forms. Remove and shape into a smooth ball. Place dough in the prepared bowl; turn once to coat dough surface. Cover bowl with plastic wrap. Let stand in a warm place until double in size (45 to 60 minutes).

Baba Ganoush

  1. Preheat oven to 425°F. Line a 15x10-inch baking pan with foil. Prick eggplants all over with a fork. Place in the prepared pan. Bake 30 to 40 minutes or until very soft and skin is charred. Let cool until easy to handle.

  2. Remove and discard skins from eggplant. Place eggplant in a food processor or blender. Add the next five ingredients (through salt). Cover and pulse until nearly smooth, leaving some pieces of eggplant. Season to taste with additional salt. Transfer dip to a serving bowl. Drizzle with olive oil and, if desired, sprinkle with crushed red pepper. Serve with baguette slices.

    Baba Ganoush Flatbread
    Jacob Fox


To toast hazelnuts, spread them in a shallow pan. Bake in a 375° oven 5 to 10 minutes or until toasted, shaking the pan once or twice. Rub the warm nuts with a kitchen towel to remove loose skins.

To Make Ahead

Transfer dip to an airtight storage container. Cover and chill up to 3 days. Let stand at room temperature before serving.

Nutrition Facts (per serving)

275 Calories
10g Fat
40g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 275
% Daily Value *
Total Fat 10g 13%
Saturated Fat 1g 5%
Sodium 323mg 14%
Total Carbohydrate 40g 15%
Total Sugars 3g
Protein 7g
Vitamin C 8mg 40%
Calcium 33mg 3%
Iron 3.1mg 17%
Potassium 287mg 6%
Folate, total 133.5mcg
Vitamin B-12 0mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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