📝 About This Recipe
Transport your senses to the Levant with this silky, deeply smoky eggplant dip that balances earthy tahini with bright citrus and pungent garlic. Unlike store-bought versions, our baba ganoush is prepared by charring the eggplants over an open flame to achieve a signature campfire aroma and a melt-in-your-mouth texture. Paired with a vibrant array of crisp, seasonal crudités, this naturally gluten-free appetizer is as beautiful to look at as it is delicious to eat.
🥗 Ingredients
The Eggplant Base
- 2 large Italian Eggplants (firm and shiny, about 1.5-2 lbs total)
- 2 cloves Garlic (grated into a fine paste)
- 1/3 cup Tahini (well-stirred, high-quality sesame paste)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 2 tablespoons Extra Virgin Olive Oil (plus more for drizzling)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Ground Cumin (for a subtle earthy warmth)
The Garnish
- 1/4 teaspoon Smoked Paprika (for dusting)
- 2 tablespoons Fresh Parsley (finely chopped)
- 2 tablespoons Pomegranate Arils (optional, for a burst of color and sweetness)
The Crudités
- 1 large English Cucumber (sliced into thick diagonal rounds)
- 4-5 medium Rainbow Carrots (peeled and sliced into batons)
- 1 large Red Bell Pepper (seeded and cut into wide strips)
- 6-8 pieces Radishes (halved, with some greens attached for aesthetics)
- 1 cup Sugar Snap Peas (stringed and kept whole)
👨🍳 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
Char the eggplants: If using a gas stove, place eggplants directly on the burner grates over medium-high heat. Turn occasionally with tongs for 15-20 minutes until the skin is blackened and the flesh feels completely soft and collapsed. Alternatively, broil them on a baking sheet in the oven, turning every 5 minutes.
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3
Once cooked, place the hot eggplants in a bowl and cover tightly with plastic wrap for 10 minutes. This creates steam, making them much easier to peel.
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4
Carefully peel away the charred skin and discard. Remove any large clumps of seeds if preferred, though some small seeds are fine.
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5
Place the eggplant flesh in a fine-mesh strainer over a bowl and let it drain for 10-15 minutes. This step is crucial to ensure your dip isn't watery.
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6
Transfer the drained eggplant to a large mixing bowl. Using two forks or a whisk, mash the eggplant vigorously until it breaks down into a chunky paste. For a smoother dip, you can use a food processor, but the traditional texture is slightly rustic.
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7
Add the grated garlic, tahini, lemon juice, olive oil, salt, and cumin to the eggplant.
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8
Whisk the mixture together briskly. The tahini will emulsify with the eggplant juices and oil, turning the dip pale and creamy.
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9
Taste and adjust seasoning. You may want an extra squeeze of lemon or a pinch more salt to make the flavors pop.
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10
Prepare your crudités: Wash, peel, and slice the vegetables into uniform shapes that are sturdy enough for dipping.
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11
Transfer the baba ganoush to a shallow serving bowl. Use the back of a spoon to create a spiral 'well' in the center.
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12
Drizzle the well with extra virgin olive oil and garnish with a dusting of smoked paprika, chopped parsley, and pomegranate arils.
💡 Chef's Tips
Choose eggplants that are light for their size; heavy ones often have more bitter seeds. Don't skip the draining step! Eggplants hold a lot of moisture which can dilute the richness of the tahini. For the best flavor, let the dip sit at room temperature for 30 minutes before serving to let the garlic and lemon meld. If you don't have a gas stove, you can add a drop of liquid smoke to the mixture, though natural charring is always superior. Always use fresh lemon juice—the bottled stuff lacks the bright acidity needed to cut through the fatty tahini.
🍽️ Serving Suggestions
Serve alongside a chilled glass of crisp Rosé or a dry Sauvignon Blanc. Pair with warm, gluten-free pita bread or toasted seed crackers for extra crunch. Add a side of briny Kalamata olives and marinated feta cheese to create a full mezze platter. A refreshing mint lemonade (Limonana) is the perfect non-alcoholic pairing. Use any leftover dip as a flavorful spread for a gluten-free veggie wrap the next day.