📝 About This Recipe
Transport your senses to the heart of the Levant with this classic Levantine masterpiece, defined by its intoxicating smokiness and velvety texture. Unlike its cousin hummus, Baba Ghanoush relies on the alchemy of open-flame roasting to transform humble eggplants into a rich, creamy delicacy. This recipe balances the deep char of the skin with the bright zing of fresh lemon and the nutty depth of premium tahini for a dip that is truly unforgettable.
🥗 Ingredients
The Roasted Base
- 2 large Italian Eggplants (firm and shiny, approximately 2 lbs total)
The Flavor Emulsion
- 1/3 cup Tahini (well-stirred, high-quality sesame paste)
- 2-3 cloves Garlic (finely minced or turned into a paste with salt)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 1 tablespoon Greek Yogurt (optional, for extra creaminess and tang)
- 2 tablespoons Extra Virgin Olive Oil (cold-pressed for the best flavor)
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1/4 teaspoon Ground Cumin (for a subtle earthy warmth)
For Garnish
- 1 tablespoon Extra Virgin Olive Oil (for drizzling)
- 2 tablespoons Fresh Parsley (flat-leaf, finely chopped)
- 1/2 teaspoon Smoked Paprika or Aleppo Pepper (for a pop of color and spice)
- 1 tablespoon Pomegranate Arils (optional, for a sweet-tart crunch)
- 1 tablespoon Toasted Pine Nuts (optional, for texture)
👨🍳 Instructions
-
1
Prick the eggplants all over with a fork to prevent them from bursting during the roasting process.
-
2
For the most authentic flavor, place the eggplants directly over a gas burner flame on medium-high heat. Use tongs to turn them every 5 minutes until the skin is completely charred and flaky, and the eggplant has collapsed (about 15-20 minutes).
-
3
If you don't have a gas stove, place eggplants on a foil-lined baking sheet and broil on high, turning frequently, until the skin is blackened and the flesh is very soft.
-
4
Transfer the charred eggplants to a large bowl and cover tightly with plastic wrap for 10 minutes. This creates steam, making them easier to peel.
-
5
Once cool enough to handle, peel away the charred skin and discard. Don't worry if a few small bits of char remain; they add to the smoky character.
-
6
Place the eggplant flesh in a fine-mesh strainer set over a bowl. Let it drain for at least 15-20 minutes. This step is crucial to prevent a watery dip.
-
7
Transfer the drained eggplant to a cutting board and chop vigorously with a knife until it forms a chunky paste. For a smoother dip, you can use a food processor, but the traditional texture is hand-chopped.
-
8
In a medium mixing bowl, whisk together the tahini, lemon juice, minced garlic, cumin, and Greek yogurt (if using) until smooth.
-
9
Add the chopped eggplant to the tahini mixture. Using a sturdy whisk or a fork, stir vigorously to incorporate the ingredients while further breaking down the eggplant fibers.
-
10
Slowly drizzle in the 2 tablespoons of olive oil while stirring constantly to emulsify and create a silky mouthfeel.
-
11
Taste and adjust the seasoning with more salt or lemon juice as needed. The flavors will develop more as it sits.
-
12
Spread the dip onto a shallow serving plate, creating a well in the center with the back of a spoon.
-
13
Garnish with a generous drizzle of olive oil, a sprinkle of smoked paprika or Aleppo pepper, fresh parsley, and optional pomegranate arils.
💡 Chef's Tips
Choose eggplants that are light for their size, as they generally have fewer seeds which can be bitter. Draining the eggplant liquid is the secret to a thick, creamy consistency—never skip this step! If your tahini is too thick, whisk it with a teaspoon of warm water before adding it to the eggplant. For a vegan version, simply omit the Greek yogurt; the tahini provides plenty of creaminess on its own. Always use fresh lemon juice; bottled juice lacks the bright acidity needed to cut through the rich tahini.
🍽️ Serving Suggestions
Serve with warm, fluffy pita bread or crispy pita chips for the classic experience. Pair with a platter of fresh crudités like sliced cucumbers, radishes, and bell peppers. Use it as a flavorful spread inside a falafel wrap or a lamb shawarma pita. Accompanied by a glass of crisp, dry white wine like a Sauvignon Blanc or an Arak-based cocktail. Serve alongside other mezze like hummus, tabbouleh, and stuffed grape leaves for a complete feast.