Baba Ganoush Tostada with Pomegranate Salsa

The Baba Ganoush Tostada with Pomegranate Salsa is a delightful fusion of Middle Eastern and Latin American flavors, creating a unique and vibrant dish that excites the taste buds with every bite. This innovative take on a tostada features a rich, creamy layer of baba ganoush, topped with a refreshing and tangy pomegranate salsa, and finished with the crumbly goodness of Cotija cheese and fresh cilantro. Perfect for a light lunch, an appetizer, or a party snack, these tostadas celebrate texture, color, flavor, and a fusion of culinary traditions.

Baba Ganoush

Baba ganoush, a renowned Middle Eastern concoction, serves as the foundation of this dish. The preparation begins by roasting a large eggplant until the skin is charred and soft. The roasting process imparts a deep, rich flavor to the eggplant, which is then peeled and mashed with a blend of minced garlic, tahini, freshly squeezed lemon juice, extra virgin olive oil, cumin, and paprika. The result is a creamy, savory spread with a hint of smokiness, balanced by the tanginess of lemon juice and the nuttiness of tahini. This luscious baba ganoush layer gives the tostada a hearty and satisfying base.

Pomegranate Salsa

To add freshness and acidity, the baba ganoush is topped with a vibrant pomegranate salsa . This salsa combines a pomegranate’s juicy seeds with finely chopped red onion, jalapeño, fresh cilantro, and a squeeze of lime juice. The pomegranate seeds provide a delightful crunch and a pop of color, while the red onion and jalapeño add a bit of bite and heat. The lime juice ties everything together, enhancing the overall brightness of the salsa. This fresh, tangy salsa perfectly complements the creamy baba ganoush, creating a harmonious balance of flavors and textures.

Homemade Tostadas

The base of the dish is the crispy tostada, which is made by frying small corn tortillas until golden and crunchy. Frying the tortillas yourself ensures they are perfectly crisp and offer a fresh flavor store-bought tostadas can’t provide. The golden-brown tostadas make an excellent vehicle for the rich baba ganoush and refreshing pomegranate salsa.

Assembly and Garnish

Each fried tortilla is spread with a generous layer of baba ganoush to assemble the dish, followed by a spoonful of pomegranate salsa. The tostadas are then sprinkled with crumbled Cotija cheese, which adds a salty, creamy element that enhances the overall flavor profile. Finally, a sprinkle of freshly chopped cilantro adds a touch of herbaceous freshness, while lime wedges served on the side allow for an extra squeeze of zesty brightness.

Serving Suggestions

These baba ganoush tostadas are incredibly versatile and can be served in various settings. They make an excellent appetizer for parties, offering a unique twist on traditional finger foods. They are both satisfying and refreshing as a light lunch or snack. They are perfect for warm weather when you’re craving something light yet flavorful. The combination of creamy, crunchy, tangy, and savory elements makes this dish a standout that will impress your guests and leave them craving more.

The Baba Ganoush Tostada with Pomegranate Salsa is a delightful fusion dish that combines the best of Middle Eastern and Latin American culinary traditions. It offers a symphony of flavors and textures that is sure to please any palate.

Baba Ganoush Tostada with Pomegranate Salsa

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainsCuisine: FusionDifficulty: Medium

Servings

4

servings

Prep time

45

minutes

Cooking time

45

minutes

Total time

1

hour 

30

minutes

The Baba Ganoush Tostada with Pomegranate Salsa combines the creamy, smoky flavor of baba ganoush with the fresh, tangy burst of pomegranate salsa, all atop a crispy homemade tostada. Finished with crumbled Cotija cheese and fresh cilantro, this dish is a vibrant and delicious fusion of Middle Eastern and Latin American flavors.

Ingredients

• For the Baba Ganoush

• 1 large eggplant

• 3 cloves of garlic, minced

• 1/4 cup tahini

• 3 tablespoons lemon juice, freshly squeezed

• 2 tablespoons extra virgin olive oil

• 1/2 teaspoon cumin

• 1/2 teaspoon paprika

• For the Pomegranate Salsa

• 1 large pomegranate

• 1 small red onion, finely chopped

• 1 jalapeno, finely chopped

• 1/4 cup cilantro, freshly chopped

• 1 lime, juiced

• to taste, salt and ground black pepper

• For the Tostadas

• 8 corn tortillas

• for frying, vegetable oil

• 1/2 cup cojita cheese, crumbled

• 2 tablespoons cilantro, freshly chopped

• for serving, lime wedges

Directions

• Prepare the Baba Ganoush:
  Preheat your oven to 400°F (200°C).
  
  Prick the eggplant several times with a fork and place it on a baking sheet. Roast the eggplant for 35 minutes, until it is soft and the skin is charred. Remove from the oven and let it cool.
  
  Once cooled, peel the eggplant and scoop out the flesh into a bowl. Add the minced garlic, tahini, lemon juice, olive oil, cumin, paprika, salt, and ground black pepper. Mash and mix until smooth and creamy. Adjust seasoning to taste. For the smoothest possible consistency, transfer the ingredients to a food processor and puree.
• Prepare the Pomegranate Salsa:
  Cut the pomegranate in half and extract the seeds into a bowl. Add the finely chopped red onion, jalapeño, cilantro, lime juice, salt, and ground black pepper. Mix well and set aside.
• Fry the Tortillas:
  Heat about 1/4″ inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, fry each tortilla for 2-3 minutes, flipping halfway, until golden and crispy. Drain on paper towels.
• Assemble the Tostadas:
  Spread a generous layer of baba ganoush on each fried tortilla. Top with a spoonful of pomegranate salsa. Sprinkle with crumbled Cotija cheese and garnish with freshly chopped cilantro. Serve with a lime wedge on the side.

Suggested Recipes:

Elevate your meal with a refreshing Pomegranate Mezcal Passion cocktail. This delightful drink combines the smoky essence of mezcal with the sweet-tart flavor of pomegranate juice, finished with a hint of lime. Perfect for sipping alongside your tostadas, it’s a vibrant and invigorating beverage that pairs beautifully with your dish’s fresh and bold flavors.

For your next culinary adventure, try the Swordfish and Pineapple Ceviche Tostada. This tostada features tender swordfish marinated in zesty lime juice, mixed with juicy pineapple, red onion, cilantro, and a touch of jalapeño for a hint of spice. Served on a crispy tortilla, it’s a refreshing and tropical twist that complements the smoky and tangy flavors of your baba ganoush tostada.