Baba Ganoush

A silky-smooth, smoky roasted eggplant dip blended with tahini, lemon, and garlic. This Levantine classic has an irresistible charred flavor that makes it a showstopper on any appetizer spread.

Ingredients

• 2 large eggplants (about 1 lb each)
• 3 tbsp tahini, well stirred
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• ½ tsp salt
• ¼ tsp ground cumin
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh parsley, chopped
• ½ tsp smoked paprika
• 1 tbsp pomegranate seeds (optional)

Method

1. Prick the eggplants all over with a fork. If you have a gas stove, place them directly on the burner grate over medium-high flame. Alternatively, place on a baking sheet under the broiler. Char on all sides, turning with tongs, until the skin is completely blackened and the eggplant collapses, about 15-20 minutes.
2. Transfer charred eggplants to a colander set over a bowl. Let cool for 10 minutes, then peel off and discard the blackened skin. Let the flesh drain for another 5 minutes to remove excess liquid.
3. Place the drained eggplant flesh in a bowl. Add tahini, lemon juice, minced garlic, salt, and cumin.
4. Mash with a fork for a rustic, chunky texture, or pulse in a food processor for a smoother dip. Do not over-process; some texture is ideal.
5. Taste and adjust seasoning. Transfer to a serving plate, spread into a shallow layer, and drizzle with olive oil. Sprinkle with smoked paprika, parsley, and pomegranate seeds if using.
6. Serve with warm pita bread, crackers, or fresh vegetables.

Chef's note: The smoky flavor comes entirely from charring the eggplant over an open flame. An oven broiler works but produces a milder result. For maximum smokiness, leave the eggplant on the flame until the skin is truly black. Stores well for 3-4 days refrigerated.

Nutrition per serving

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