📝 About This Recipe
Transport your senses to the bustling markets of the Levant with this silky, deeply smoky eggplant dip. This traditional mezze masterpiece relies on the art of open-flame charring to infuse the eggplant flesh with a campfire aroma that balances perfectly with nutty tahini and bright lemon. It is a celebration of simple, wholesome ingredients transformed into a luxurious, velvet-textured cream that is both healthy and addictive.
🥗 Ingredients
The Star
- 2 large Italian Eggplants (firm and shiny, about 1.5 to 2 lbs total)
The Creamy Base
- 1/3 cup Tahini (high-quality hulled sesame paste, well-stirred)
- 2 cloves Garlic (turned into a fine paste with a pinch of salt)
- 3 tablespoons Fresh Lemon Juice (adjust to taste for acidity)
- 1 tablespoon Greek Yogurt (optional, for extra creaminess and pale color)
- 1/2 teaspoon Sea Salt (plus more to taste)
- 1/4 teaspoon Ground Cumin (for a subtle earthy undertone)
For Garnish & Finishing
- 2 tablespoons Extra Virgin Olive Oil (use the best quality 'finishing' oil you have)
- 1 tablespoon Fresh Parsley (flat-leaf, finely chopped)
- 1/2 teaspoon Smoked Paprika or Aleppo Pepper (for a pop of color and mild heat)
- 1 tablespoon Pomegranate Arils (optional, for sweetness and crunch)
- 1 teaspoon Toasted Pine Nuts (optional, for texture)
👨🍳 Instructions
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1
Prick the eggplants all over with a fork to prevent them from bursting during the cooking process.
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2
For the most authentic flavor, place the eggplants directly over a gas stove flame. Use tongs to turn them every 5 minutes until the skin is completely charred, black, and flaky, and the eggplant feels soft and collapsed (about 15-20 minutes). Alternatively, broil them in the oven on a foil-lined tray, turning occasionally.
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3
Once the eggplants are fully cooked and deflated, place them in a large bowl and cover tightly with plastic wrap for 10 minutes. This creates steam, making them easier to peel.
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4
Carefully peel away the charred skin using your fingers or a small knife. Don't worry if a few small black specks remain; they add to the smoky character.
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5
Place the peeled eggplant flesh in a fine-mesh colander and let it drain for at least 10-15 minutes. This is crucial to prevent a watery dip.
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6
Transfer the drained eggplant to a cutting board and chop it roughly, or use a fork to mash it into a thick, chunky pulp. Avoid using a food processor if you want a traditional texture.
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7
In a medium mixing bowl, whisk together the tahini, garlic paste, lemon juice, Greek yogurt (if using), salt, and cumin until smooth.
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8
Slowly fold the mashed eggplant into the tahini mixture. Stir vigorously with a wooden spoon to emulsify the juices and create a creamy consistency while maintaining some texture.
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9
Taste the dip and adjust the seasoning. You may want more lemon juice for brightness or a pinch more salt to make the smokiness pop.
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10
Spread the Baba Ganoush onto a shallow serving plate, using the back of a spoon to create decorative swirls and a well in the center.
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11
Generously drizzle the extra virgin olive oil into the well and over the surface.
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12
Garnish with a sprinkle of smoked paprika or Aleppo pepper, chopped parsley, and optional pomegranate arils or pine nuts.
💡 Chef's Tips
The secret to the best flavor is charring the skin until it is completely burnt; this provides the 'baba' its signature smokiness. Always drain the eggplant flesh in a sieve; skipping this step results in a runny, separated dip. Use a fork or knife to mash the eggplant rather than a blender for a rustic, authentic mouthfeel. If your tahini is too bitter, add a tiny drop of honey or maple syrup to balance the flavors. Let the dip sit at room temperature for 30 minutes before serving to allow the garlic and lemon flavors to marry.
🍽️ Serving Suggestions
Serve with warm, pillowy pita bread or crispy toasted pita chips for dipping. Pairs beautifully with grilled lamb chops or chicken shish tawook as a cooling side. Include it as part of a larger mezze platter with hummus, tabbouleh, and falafel. Use it as a healthy spread in a Mediterranean vegetable wrap or sandwich. Serve alongside a crisp glass of mint lemonade or a light, dry white wine.