📝 About This Recipe
A cornerstone of the Lebanese 'Maza Barida' table, this authentic Baba Ghanoush is defined by its deep, smoky soul and velvety texture. By charring globe eggplants directly over an open flame, we unlock a complex earthiness that balances perfectly with nutty tahini, bright lemon, and pungent garlic. This recipe honors the traditional method, resulting in a dip that is light, creamy, and undeniably addictive.
🥗 Ingredients
The Roasted Base
- 2 large Globe Eggplants (firm and shiny, roughly 1.5 to 2 lbs total)
The Creamy Emulsion
- 1/3 cup Tahini (high-quality, well-stirred)
- 3 cloves Garlic (turned into a paste with a pinch of salt)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 2 tablespoons Greek Yogurt (optional, for extra creaminess and tang)
- 1 teaspoon Sea Salt (or to taste)
- 1/4 teaspoon Cumin (ground)
For Garnish & Finishing
- 2-3 tablespoons Extra Virgin Olive Oil (first cold press)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 tablespoon Pomegranate Arils (for a pop of color and sweetness)
- 1 pinch Smoked Paprika (for dusting)
- 1 tablespoon Toasted Pine Nuts (optional, for crunch)
👨🍳 Instructions
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1
Prick the eggplants several times with a fork to prevent them from bursting during the roasting process.
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2
Char the eggplants: Place the eggplants directly over the flame of a gas burner or a charcoal grill. Use tongs to turn them every 5 minutes.
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3
Continue roasting for 20-25 minutes until the skin is completely blackened and charred, and the flesh feels very soft and collapsed.
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4
If you don't have a flame, roast them in a 450°F (230°C) oven on a foil-lined tray for 40 minutes, though you will lose some smoky flavor.
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5
Place the charred eggplants in a bowl and cover with plastic wrap for 10 minutes; the steam will help loosen the skins.
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6
Carefully peel away the blackened skin using your fingers or a small knife. It is okay if a few small charred bits remain—they add flavor.
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7
Place the eggplant flesh in a fine-mesh colander and let it drain for 10-15 minutes. Removing this bitter liquid is crucial for a sweet, creamy result.
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8
Transfer the drained eggplant to a large mixing bowl. For an authentic texture, mash vigorously with a fork or whisk until broken down but still slightly chunky.
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9
In a separate small bowl, whisk together the tahini, lemon juice, crushed garlic, yogurt (if using), and salt until a thick paste forms.
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10
Fold the tahini mixture into the mashed eggplant. Stir in the ground cumin.
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11
Taste and adjust the seasoning, adding more lemon juice or salt if necessary to balance the richness of the tahini.
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12
Spread the mixture onto a shallow serving plate, creating a well in the center with the back of a spoon.
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13
Drizzle generously with extra virgin olive oil and garnish with chopped parsley, pomegranate arils, and a dusting of paprika.
💡 Chef's Tips
Don't rush the draining process; the excess water makes the dip runny and dilutes the flavor. For a smoother texture, you can pulse the mixture in a food processor, but be careful not to over-process it into a liquid soup. Always use fresh lemon juice—bottled juice has a metallic aftertaste that ruins the delicate eggplant. If your tahini is bitter, add a tiny pinch of sugar or more yogurt to mellow it out. Roasting over real charcoal provides the best flavor, but a gas stove is a great indoor alternative.
🍽️ Serving Suggestions
Serve with warm, fluffy pita bread or crispy pita chips. Pair with fresh vegetable crudités like radishes, cucumbers, and bell peppers. Include it as part of a larger mezze platter alongside hummus, tabbouleh, and falafel. It makes an excellent condiment for grilled lamb chops or chicken tawook. Serve with a chilled glass of Lebanese Arak or a crisp Sauvignon Blanc.