Photo Credit: Aaron Colussi

Roasted Carrot Baba Ghanoush with Pita Chips


Why buy pita chips and dip at the store, when they’re so easy – and healthier – to make at home? 

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Recipe Type: Snack
Author: Natavia Cook, Chloe Rothschild and Chef Adam Sacks, Johnson & Wales University
Serves: 6-8

Pita Chips 


  • 1 small package pita bread (about six pita pockets)
  • ¼ cup olive oil
  • ½ teaspoon ground black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ½ teaspoon dried basil


  1. Preheat oven to 400°; line a baking sheet with parchment paper.Cut each pita bread into eight triangles. Place triangles on prepared baking sheet.
  2. In a small bowl, combine remaining ingredients. Brush each triangle with oil mixture.
  3. Bake about 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily.

Roasted Carrot Baba Ghanoush


  • Olive oil, for grilling and garnish
  • 2 large eggplants
  • 3 large carrots, peeled
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 4 tablespoons tahini
  • 3 tablespoons plain Greek yogurt
  • 4 cloves garlic
  • Juice from 1 lemon
  • Salt and pepper, to taste
  • Chopped pistachios, for garnish
  • Smoked paprika, for garnish


  1. Prepare grill. Thoroughly clean and oil. Preheat to medium high. 
  2. Lightly coat eggplants and carrots with olive oil. Grill covered, about 10 minutes. Turn vegetables; then continue to roast another 12–15 minutes, turning both eggplants and carrots every few minutes.**
  3. Once veggies are charred and beginning to soften, remove from grill and place in a bowl. Cover with plastic wrap, and allow to steam 15 minutes.
  4. Remove skin from eggplants; squeeze a bit of water out of eggplants. Place eggplants and carrots in a food processor along with remaining ingredients, except garnishes. Pulse until smooth; season to taste.
  5. Place dip in a shallow bowl; refrigerate until ready to serve. Garnish with a drizzle of olive oil, chopped pistachios and a dusting of smoked paprika. Serve with pita chips and fresh veggies

**If no grill is available, place rack in middle of oven, and turn broiler on high. Line baking sheet with foil. Pierce eggplants with a fork to allow steam to escape. Place eggplants and carrots on baking sheet, and broil 2 minutes on all sides, until skins darken and begin to smell smoky. Turn off broiler; turn oven to 375˚, and roast veggies until very soft: carrots approximately 15–20 minutes, eggplants 25–30. Allow to cool. Proceed with step 4.

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