📝 About This Recipe
This authentic Mizrahi-style Baba Ghanoush captures the soul of Middle Eastern Jewish cuisine with its deep, smoky essence and luxurious silkiness. By charring the eggplants directly over an open flame, we unlock a prehistoric campfire flavor that balances perfectly against the nutty richness of premium tahini and the bright zing of fresh lemon. It is a cornerstone of the Shabbat 'Salatim' spread, offering a sophisticated, dairy-free dip that is as healthy as it is addictive.
🥗 Ingredients
The Roasted Base
- 2 large Globe Eggplants (firm, shiny, and heavy for their size)
- 3 cloves Garlic (roasted in their skins alongside the eggplant)
The Creamy Emulsion
- 1/2 cup Raw Tahini (high-quality, 100% sesame paste)
- 3-4 tablespoons Lemon Juice (freshly squeezed)
- 1 clove Garlic (raw and grated into a paste)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Cumin (ground)
- 2-3 tablespoons Ice Water (to achieve the perfect pale color and texture)
For Garnish & Finishing
- 2 tablespoons Extra Virgin Olive Oil (robust and fruity)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1/2 teaspoon Smoked Paprika or Aleppo Pepper (for a hint of color and heat)
- 1 tablespoon Pomegranate Arils (optional, for a festive pop of sweetness)
- 1 tablespoon Toasted Pine Nuts (optional, for crunch)
👨🍳 Instructions
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1
Prick the eggplants several times with a fork to prevent them from bursting. If using a gas stove, line the stovetop with foil for easy cleanup.
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2
Place the eggplants directly over the medium-high flames of your gas burners. Use metal tongs to turn them every 5 minutes.
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3
Continue charring for 15-20 minutes until the skin is completely blackened and flaky, and the eggplant feels very soft and collapsed.
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4
During the last 10 minutes of charring, place the unpeeled garlic cloves on the grate next to the eggplant to soften them.
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5
If you don't have a gas stove, broil the eggplants on a high rack in the oven for 30 minutes, turning frequently, until charred.
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6
Place the hot, charred eggplants in a large bowl and cover tightly with plastic wrap for 10 minutes; the steam will help the skin peel off easily.
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7
Carefully peel away the blackened skin. Don't worry if a few small charred bits remain—they add to the smoky flavor.
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8
Place the eggplant flesh in a fine-mesh colander and let it drain for 15 minutes. This step is crucial to prevent a watery dip.
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9
In a medium bowl, whisk together the raw tahini, lemon juice, grated raw garlic, the paste from the roasted garlic cloves, salt, and cumin.
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10
Slowly whisk in the ice water one tablespoon at a time until the tahini mixture becomes pale and creamy.
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11
Transfer the drained eggplant to a cutting board and chop it roughly with a knife until it reaches your desired consistency (chunky is traditional, but you can go smoother).
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12
Fold the chopped eggplant into the tahini mixture. Taste and adjust lemon or salt as needed.
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13
Spread the dip onto a shallow plate, creating a well in the center with the back of a spoon.
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14
Drizzle generously with olive oil and sprinkle with parsley, paprika, and optional pine nuts or pomegranate arils.
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15
Allow the flavors to meld at room temperature for at least 30 minutes before serving.
💡 Chef's Tips
Always drain the eggplant juices thoroughly in a colander to ensure a thick, creamy texture rather than a runny one. For the best flavor, use a gas flame or a charcoal grill; the oven broiler is a good backup but provides less 'smokiness'. Avoid using a food processor for the eggplant itself; hand-chopping preserves the beautiful texture of the vegetable. Use the highest quality tahini you can find—it should be pourable and smell like freshly toasted sesame seeds. If the dip tastes flat, add a tiny pinch more salt or a squeeze of lemon to brighten the smoky notes.
🍽️ Serving Suggestions
Serve alongside warm, fluffy pita bread or crisp za'atar-dusted pita chips. Pair with a fresh Israeli salad of finely diced cucumbers and tomatoes for a light lunch. Include it as part of a Shabbat Salatim spread with hummus, matbucha, and spicy carrots. Serve as a sophisticated accompaniment to grilled lamb kebabs or roasted chicken. Enjoy with a glass of chilled Arak diluted with water and ice for an authentic Middle Eastern experience.