📝 About This Recipe
Transport your palate to the Levant with these elegant, bite-sized treasures featuring a velvety, fire-roasted eggplant purée cradled in crisp, golden phyllo shells. This dish celebrates the traditional Levantine balance of deep smokiness, tangy lemon, and nutty tahini, reimagined as a sophisticated finger food. Perfect for entertaining, these bites offer a delightful contrast of textures that will leave your guests craving just one more.
🥗 Ingredients
The Eggplant Base
- 2 large Italian Eggplants (firm and shiny)
- 3 cloves Garlic (finely minced or crushed into a paste)
- 1/3 cup Tahini (premium quality, well-stirred)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 2 tablespoons Extra Virgin Olive Oil (first cold press)
- 1 teaspoon Kosher Salt (to taste)
- 1/2 teaspoon Ground Cumin (for earthy depth)
The Shells
- 24 pieces Phyllo Pastry Shells (pre-baked mini shells)
- 2 tablespoons Unsalted Butter (melted, for brushing shells)
Garnish & Finish
- 1/4 cup Pomegranate Arils (for a pop of color and sweetness)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1/2 teaspoon Smoked Paprika (for dusting)
- 2 tablespoons Toasted Pine Nuts (lightly browned)
👨🍳 Instructions
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1
Preheat your oven's broiler to high. Prick the eggplants several times with a fork to allow steam to escape during the roasting process.
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2
Place the eggplants on a foil-lined baking sheet and char them under the broiler for 30-40 minutes, turning every 10 minutes, until the skin is blackened and the flesh feels completely soft and collapsed.
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3
Remove eggplants from the oven and immediately place them in a bowl; cover with plastic wrap for 10 minutes. The steam will help loosen the charred skins.
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4
Once cool enough to handle, peel away the charred skin and discard. Place the eggplant flesh in a fine-mesh colander for 15 minutes to drain away any bitter juices.
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5
Transfer the drained eggplant to a cutting board and chop vigorously until it forms a chunky paste, or pulse briefly in a food processor if you prefer a smoother consistency.
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6
In a medium mixing bowl, whisk together the tahini, lemon juice, minced garlic, olive oil, cumin, and salt until a thick, pale paste forms.
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7
Fold the chopped eggplant into the tahini mixture, stirring until well incorporated. Taste and adjust lemon or salt as needed. Let the mixture chill for at least 30 minutes to allow flavors to meld.
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8
Preheat your oven to 350°F (175°C). Arrange the mini phyllo shells on a baking sheet.
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9
Lightly brush the interior of each shell with a tiny amount of melted butter and bake for 3-5 minutes until they are extra crisp and fragrant.
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10
Transfer the chilled baba ghannouj into a piping bag fitted with a large round tip, or use a small spoon to neatly fill each toasted phyllo shell.
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11
Top each bite with 2-3 pomegranate arils, a sprinkle of fresh parsley, and one or two toasted pine nuts.
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12
Finish with a very light dusting of smoked paprika and a tiny droplet of extra virgin olive oil for a professional, glossy look.
💡 Chef's Tips
For the best flavor, roast the eggplants over an open gas flame or charcoal grill to achieve a truly deep, authentic smokiness. Always drain the eggplant juices thoroughly; skipping this step will result in a watery filling that makes the pastry soggy. Use high-quality Lebanese or Palestinian tahini, which is usually creamier and less bitter than some commercial brands. If the baba ghannouj feels too thick, add a teaspoon of warm water at a time until it reaches a pipeable consistency. Assemble these bites no more than 30 minutes before serving to ensure the phyllo shells stay perfectly crisp.
🍽️ Serving Suggestions
Serve alongside a chilled glass of crisp Rosé or a dry Sauvignon Blanc to cut through the richness of the tahini. Pair with a platter of Mediterranean olives, feta cheese cubes, and pickled radishes for a complete mezze experience. Offer a side of refreshing mint yogurt dip for guests who enjoy a cooling contrast to the smoky eggplant. Arrange on a dark slate or wooden board to make the vibrant pomegranate and green parsley colors pop visually.