📝 About This Recipe
Transport your senses to the Levant with this luxuriously creamy, deeply smoky eggplant condiment. By charring the eggplant over an open flame, we unlock a primal earthiness that perfectly balances the rich, nutty undertones of high-quality sesame tahini. This isn't just a dip; it's a versatile sauce that adds a sophisticated, charred depth to grilled meats, roasted vegetables, and warm flatbreads.
🥗 Ingredients
The Roasted Base
- 2 large Italian Eggplants (firm and shiny, about 1.5 lbs total)
- 3 cloves Garlic (unpeeled for roasting)
The Nut & Seed Sauce Emulsion
- 1/2 cup Premium Tahini (stirred well to incorporate oils)
- 3 tablespoons Fresh Lemon Juice (about 1 large lemon)
- 1/4 cup Extra Virgin Olive Oil (high-quality, cold-pressed)
- 2 tablespoons Greek Yogurt (optional, for extra creaminess)
- 1 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Ground Cumin (toasted)
The Finish
- 2 tablespoons Fresh Parsley (finely chopped)
- 1/4 teaspoon Smoked Paprika (for garnish)
- 1 tablespoon Pomegranate Seeds (optional, for a pop of acid)
👨🍳 Instructions
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1
Prepare your heat source. For the best flavor, use a gas burner or charcoal grill. If unavailable, preheat your oven to 450°F (230°C) with the rack in the top position.
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2
Prick the eggplants a few times with a fork to prevent them from bursting during the roasting process.
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3
Place eggplants directly over the gas flame or grill. Using tongs, turn them every 5 minutes until the skin is completely charred, blackened, and flaky, and the flesh feels very soft and collapsed (about 15-20 minutes).
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4
If using an oven, place eggplants on a foil-lined sheet and roast for 35-40 minutes, turning halfway through, until shriveled and soft.
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5
During the last 10 minutes of eggplant roasting, toss the unpeeled garlic cloves onto the tray to soften and mellow their bite.
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6
Place the hot eggplants in a large bowl and cover tightly with plastic wrap for 10 minutes. The steam will help loosen the charred skins.
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7
Carefully peel away the blackened skin. Don't worry if a few small charred flecks remain; they add to the authentic smoky profile.
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8
Place the eggplant flesh in a fine-mesh sieve over a bowl and let it drain for 10 minutes. This prevents the condiment from becoming watery.
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9
Transfer the drained eggplant to a cutting board and chop vigorously until it forms a coarse paste, or pulse 3-4 times in a food processor for a smoother texture.
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10
In a separate medium bowl, whisk together the tahini, lemon juice, olive oil, yogurt (if using), and the roasted garlic (squeezed out of its skin and mashed).
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11
Slowly fold the eggplant pulp into the tahini mixture. Season with sea salt and cumin, stirring until the sauce is emulsified and pale.
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12
Taste and adjust seasoning; you may want more lemon for brightness or more salt to bring out the smokiness.
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13
Transfer to a shallow serving bowl. Use the back of a spoon to create 'swirls' or wells on the surface.
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14
Drizzle generously with extra olive oil and sprinkle with chopped parsley, smoked paprika, and pomegranate seeds.
💡 Chef's Tips
Always drain the eggplant after roasting; excess moisture is the enemy of a creamy, thick baba ganoush. Use a high-quality, runny tahini (preferably Lebanese or Palestinian) for the silkiest texture. If you don't have a gas stove, add a drop of liquid smoke or use smoked sea salt to mimic the traditional fire-roasted flavor. Avoid over-processing in a blender; the best baba ganoush has a bit of 'soul' and texture from hand-chopping. Let the dish sit at room temperature for 30 minutes before serving to allow the flavors to fully marry.
🍽️ Serving Suggestions
Serve alongside warm, fluffy pita bread or crispy za'atar-dusted pita chips. Use as a sophisticated spread on a lamb burger or a grilled chicken shawarma wrap. Pair with a crisp, chilled glass of Assyrtiko or a dry Rosé to cut through the richness of the tahini. Include as part of a larger mezze platter with hummus, tabbouleh, and brined olives. Dollop over roasted cauliflower or grilled halloumi for a vegetarian flavor explosion.