📝 About This Recipe
This quintessential Middle Eastern meze is a celebration of the humble eggplant, transformed through fire into a creamy, silk-textured masterpiece. Originating from the Levant, our version leans into the traditional method of charring the skin to infuse the flesh with a deep, haunting smokiness that perfectly balances the nutty richness of premium tahini. It is a naturally dairy-free, plant-based dip that is as sophisticated as it is comforting, offering a complex profile of garlic, bright lemon, and earthy sesame.
🥗 Ingredients
Main Ingredients
- 2 large Italian Eggplants (approximately 2 lbs total, firm and shiny)
- 1/3 cup Tahini (high-quality, well-stirred)
- 2 pieces Garlic Cloves (finely minced or turned into a paste)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 2 tablespoons Extra Virgin Olive Oil (plus more for drizzling)
- 1/2 teaspoon Sea Salt (or to taste)
- 1/4 teaspoon Ground Cumin (for a hint of warmth)
For Garnish
- 1 tablespoon Fresh Flat-Leaf Parsley (finely chopped)
- 1/4 teaspoon Smoked Paprika (for color and extra smoke)
- 1 tablespoon Pomegranate Arils (optional, for a burst of sweetness)
- 1 tablespoon Toasted Pine Nuts (optional, for crunch)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). If you have a gas stove, you can also char the eggplants directly over the flame for maximum smokiness.
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2
Prick the eggplants all over with a fork to prevent them from bursting in the oven. This allows steam to escape during the roasting process.
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3
Place the eggplants on a foil-lined baking sheet. Roast for 35-45 minutes, turning them every 15 minutes, until the skin is charred and wrinkled, and the flesh feels very soft and collapsed.
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4
Once roasted, remove the eggplants from the oven and immediately place them in a bowl. Cover the bowl with plastic wrap or a lid for 10 minutes; the steam will help loosen the skins.
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5
Carefully peel away the charred skin using your fingers or a small knife. Don't worry if a few small bits of burnt skin remain; they add to the smoky flavor.
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6
Place the eggplant flesh in a fine-mesh strainer over a bowl and let it sit for 10-15 minutes. Discard the bitter liquid that drains out; this ensures a creamy, non-watery dip.
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7
Transfer the drained eggplant flesh to a large mixing bowl. Use two forks to mash and shred the eggplant until it is relatively smooth but still retains some rustic texture.
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8
In a separate small bowl, whisk together the tahini, lemon juice, minced garlic, and olive oil until a thick paste forms.
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9
Fold the tahini mixture into the mashed eggplant. Stir vigorously with a wooden spoon to incorporate air, which lightens the color and creates a creamy consistency.
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10
Season with sea salt and ground cumin. Taste and adjust the lemon juice or salt as needed—the flavors should be bright and balanced.
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11
Spread the Baba Ganoush onto a shallow serving plate, using the back of a spoon to create decorative swirls and wells.
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12
Drizzle generously with extra virgin olive oil and sprinkle with chopped parsley, smoked paprika, and optional pomegranate arils or pine nuts.
💡 Chef's Tips
For the best flavor, use a gas flame or grill to char the skin until blackened before finishing in the oven. Avoid using a food processor if you want an authentic texture; mashing by hand keeps the dip from becoming a gummy puree. Always drain the eggplant juices after roasting, as this liquid can be quite bitter and will make your dip runny. Choose eggplants that feel light for their size, as they generally have fewer seeds which can also contribute to bitterness. Let the dip sit at room temperature for 30 minutes before serving to allow the garlic and tahini flavors to fully meld.
🍽️ Serving Suggestions
Serve warm or at room temperature with freshly baked, pillowy pita bread or crispy pita chips. Pair with a platter of crunchy raw vegetables like cucumber spears, radishes, and bell pepper strips. Use it as a flavorful spread inside a falafel wrap or a Mediterranean-style veggie sandwich. Accompany with a crisp, chilled glass of Assyrtiko wine or a refreshing mint lemonade. Serve as part of a larger meze platter alongside hummus, tabbouleh, and stuffed grape leaves.