📝 About This Recipe
Tracing its roots back to the heart of the Levant, Baba Ganoush is a masterclass in transforming humble ingredients into a luxurious, velvet-smooth delicacy. This recipe emphasizes the traditional method of charring the eggplant over an open flame to achieve a profound, campfire-smokiness that balances perfectly with tangy tahini and bright lemon. It is a healthy, rustic, and deeply aromatic dip that serves as the centerpiece of any authentic mezze platter.
🥗 Ingredients
The Roasted Base
- 2 large Italian Eggplants (firm and shiny, about 1 lb each)
The Flavor Emulsion
- 1/3 cup Tahini (high-quality, well-stirred)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 2 cloves Garlic (finely grated or turned into a paste)
- 2 tablespoons Extra Virgin Olive Oil (cold-pressed for the best flavor)
- 1/2 teaspoon Sea Salt (plus more to taste)
- 1/4 teaspoon Ground Cumin (optional, for earthy depth)
- 1 tablespoon Greek Yogurt (optional, for extra creaminess)
For Garnish
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 1/2 teaspoon Smoked Paprika or Aleppo Pepper (for a pop of color and heat)
- 1 tablespoon Pomegranate Seeds (for a sweet-tart crunch)
- 1 tablespoon Extra Virgin Olive Oil (to drizzle over the top)
- 1 tablespoon Toasted Pine Nuts (for added texture)
👨🍳 Instructions
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1
Preheat your grill to medium-high heat, or if using a gas stove, prepare to cook directly over the burner. Prick the eggplants a few times with a fork to prevent them from bursting.
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2
Place the eggplants directly on the flame or grill grates. Roast for 20-30 minutes, turning occasionally with tongs, until the skin is completely charred and blackened, and the flesh feels very soft and collapsed.
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3
Once cooked, place the hot eggplants in a bowl and cover tightly with plastic wrap for 10 minutes. This steam helps the skin peel off effortlessly.
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4
Carefully peel away the charred skin and discard. Try to keep as much of the smoky juices as possible, but remove any large, tough clusters of seeds if necessary.
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5
Place the eggplant flesh in a fine-mesh strainer over a bowl and let it drain for 5-10 minutes. Removing excess water is the secret to a thick, creamy dip.
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6
Transfer the drained eggplant to a large mixing bowl. Using two forks or a whisk, mash and shred the eggplant until it reaches a chunky-smooth consistency.
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7
In a separate small bowl, whisk together the tahini, lemon juice, grated garlic, and olive oil until it forms a thick paste.
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8
Fold the tahini mixture into the eggplant. Stir vigorously with a wooden spoon to emulsify the fats with the eggplant fibers.
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9
Add the salt, cumin, and Greek yogurt (if using). Continue to mix until the dip lightens in color and becomes airy.
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10
Taste and adjust the seasoning. You may want an extra squeeze of lemon or a pinch more salt to make the flavors pop.
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11
Spread the Baba Ganoush onto a shallow serving plate, creating a well in the center with the back of a spoon.
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12
Drizzle generously with olive oil and sprinkle with the chopped parsley, smoked paprika, pomegranate seeds, and toasted pine nuts.
💡 Chef's Tips
For the best flavor, never skip the charring process; if you don't have a gas stove, use the broiler setting in your oven until the skins are burnt. Always drain the eggplant after roasting to avoid a watery dip that separates on the plate. Use a fork or whisk for mashing rather than a food processor to maintain the beautiful, rustic texture that defines authentic Baba Ganoush. If your tahini is bitter, add a tiny pinch of sugar or more lemon juice to balance the profile. Let the dip sit at room temperature for 30 minutes before serving to allow the garlic and tahini flavors to meld.
🍽️ Serving Suggestions
Warm, fluffy pita bread or crisp pita chips for dipping. Fresh vegetable crudités such as sliced cucumbers, radishes, and bell peppers. As a side to grilled lamb chops or chicken shawarma skewers. A crisp glass of dry Rosé or a refreshing Mint Lemonade (Limonana). Part of a larger mezze platter featuring hummus, tabbouleh, and stuffed grape leaves.