📝 About This Recipe
Originating from the heart of the Levant, this classic mezze is a masterclass in balance, marrying the deep, charred essence of roasted eggplant with the creamy richness of toasted sesame tahini. Unlike its cousin hummus, Baba Ghanoush relies on a delicate smoky profile achieved by blistering the eggplant skin until it collapses into a buttery, velvet-soft pulp. Finished with a bright punch of lemon and a whisper of garlic, it is a sophisticated, rustic dip that embodies the warmth of Middle Eastern hospitality.
🥗 Ingredients
The Star Produce
- 2 large Italian Eggplants (firm, shiny, and heavy for their size)
The Creamy Base
- 1/3 cup Tahini (high-quality, well-stirred)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 2 cloves Garlic (finely minced or turned into a paste with a pinch of salt)
- 1 tablespoon Greek Yogurt (optional, for extra creaminess and tang)
- 1/2 teaspoon Sea Salt (adjust to taste)
- 1/4 teaspoon Ground Cumin (for a subtle earthy warmth)
For Garnish and Serving
- 2 tablespoons Extra Virgin Olive Oil (fruity and high-quality)
- 1 tablespoon Fresh Flat-Leaf Parsley (finely chopped)
- 1/2 teaspoon Smoked Paprika or Aleppo Pepper (for a pop of color and heat)
- 1 tablespoon Pomegranate Arils (optional, for a sweet-tart crunch)
- 1 tablespoon Toasted Pine Nuts (optional, for texture)
👨🍳 Instructions
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1
Preheat your broiler to high, or if you have a gas stove, prepare to cook directly over the flame for the most authentic smoky flavor.
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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 the eggplants directly on the gas burner flame or on a baking sheet under the broiler. Char the skin, turning occasionally with tongs, until the skin is blackened and wrinkled all over (about 15-20 minutes).
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4
Once the skin is charred, continue roasting in a 400°F (200°C) oven for another 15-20 minutes until the eggplants are completely soft and collapsing.
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5
Remove the eggplants from the heat and place them in a bowl. Cover with plastic wrap for 10 minutes; the steam will help loosen the skins.
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6
Carefully peel away the charred skin and discard. It's okay if a few small black flecks remain—they add to the smoky character.
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7
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 prevent a watery dip.
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8
Transfer the drained eggplant to a large mixing bowl. Using a fork or a potato masher, mash the flesh until it is broken down but still retains some chunky texture.
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9
In a separate small bowl, whisk together the tahini, lemon juice, minced garlic, and yogurt (if using) until it forms a thick paste.
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10
Fold the tahini mixture into the mashed eggplant. Stir in the sea salt and cumin, mixing until well incorporated but not overly smooth.
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11
Taste and adjust the seasoning, adding more lemon juice for brightness or salt as needed.
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12
Spread the Baba Ghanoush onto a shallow serving plate, creating a well in the center with the back of a spoon.
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13
Drizzle generously with extra virgin olive oil and garnish with chopped parsley, a dust of Aleppo pepper, and pomegranate arils if desired.
💡 Chef's Tips
For the best flavor, always char the eggplant over an open flame (grill or gas stove); the broiler is a good second choice but offers less smoke. Never use a food processor for the eggplant; hand-mashing ensures the traditional rustic texture that holds onto the olive oil. Draining the eggplant liquid is the secret to a thick, creamy dip—don't skip this or your tahini will break. If your tahini is too bitter, add a tiny pinch of sugar or an extra dollop of Greek yogurt to mellow it out. Let the dip sit at room temperature for 30 minutes before serving to allow the garlic and smoke flavors to meld.
🍽️ Serving Suggestions
Warm, fluffy pita bread or crispy pita chips for dipping. Fresh vegetable crudités like cucumber spears, radishes, and bell pepper strips. As a side to grilled lamb chops or chicken tawook skewers. A chilled glass of Arak or a crisp, dry Rosé wine. Part of a larger mezze platter featuring hummus, tabbouleh, and stuffed grape leaves.