Levantine · Free recipe
Smoky Baba Ganoush
Eggplants are charred directly over a flame until their skins blister and collapse, giving the soft flesh a deep smoky taste no oven can mimic. Once drained of bitter juices, the pulp is stirred by hand with tahini, lemon, and garlic into a silky, rustic dip.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 6
- Level
- Medium
Method
-
Prick the eggplants a few times with a fork and set them directly over a gas flame or a hot grill, turning every few minutes for 20 to 25 minutes until the skin is blackened and the eggplant slumps completely.
-
Transfer to a bowl, cover with a plate, and let steam for 10 minutes so the skin loosens.
-
Split the eggplants and scoop the flesh into a colander, leaving behind the charred skin, and let it drain for 10 minutes.
-
Chop the flesh roughly with a knife, then stir in the tahini, lemon juice, garlic, salt, and cumin with a fork until creamy but still a little stringy.
-
Taste for salt and lemon, spread into a shallow dish, and finish with olive oil, parsley, and pomegranate seeds.
Zest note from the test kitchen
A few specks of charred skin left in the dip add smoke; just avoid large pieces, which taste acrid.
