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Baba Ghanoush with Halloumi and Pomegranate

Offer this dip as a hummus alternative or accompaniment for a Middle Eastern dip packed with deep color and rich flavor.


2 Markon First Crop Eggplants
1/2 C tahini
1/4 C Ready-Set-Serve Peeled Garlic, roasted until soft
1/4 C Ready-Set-Serve Lemon Juice
1 tsp. kosher salt
1/8 tsp. cayenne pepper
1/4 pomegranate molasses
8 oz. Halloumi cheese, cut into 8 strips


Prick each eggplant with a fork in multiple areas. Place over an open flame or a grill and char the skins completely (approximately 10 to 15 minutes). Transfer both to a baking sheet and put in a hot over until soft (another 10-15 minutes).
Cool eggplants and then scrape the soft flesh into a food processor. Add tahini, garlic, lemon juice, one teaspoon of salt, and cayenne. Blend until chunky, but somewhat smooth. Set aside.
Place Halloumi strips on a hot grill pan and cook until both sides are crisp and brown.
Scoop dip into a wide bowl and top with Halloumi strips. Drizzle pomegranate syrup around the outer edge of the dip and garnish with pomegranate seeds, mint, lemon, and parsley. Serve with toasted pita or sesame crackers.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.