Israeli Baba Ganoush

About This Recipe

Baba ganoush is the smoky, silky sibling of hummus, made by charring whole eggplants over an open flame until the skin is completely blackened and the flesh inside becomes sweet and tender. The charred flesh is then mixed with tahini, lemon, garlic, and olive oil to create a dip of extraordinary depth. The smoke is the secret — you cannot replicate it in the oven.

Ingredients

Serves 6

• 3 largeeggplants
• 3 tbsptahini
• 3 tbspfresh lemon juice
• 2 clovesgarlic, minced
• 2 tbspolive oil
• 1/2 tspsalt
• 1/4 cupfresh parsley, chopped (to garnish)
• 1/2 tspsmoked paprika (to garnish)

Instructions

1. 1

   Char the eggplant

   Place whole eggplants directly over a gas flame or under a broiler. Char, turning occasionally, for 20–30 minutes until completely blackened outside and completely soft inside. The skin should look devastated.

2. 2

   Drain and peel

   Transfer to a colander over the sink. Let cool enough to handle. Peel off and discard all the charred skin. Place the soft flesh in the colander and let drain for 10 minutes to remove excess liquid.

3. 3

   Mix

   Roughly chop or mash the eggplant. Mix with tahini, lemon juice, garlic, and salt. Taste and adjust. It should be smoky, tangy, and creamy.

4. 4

   Serve

   Transfer to a plate. Drizzle with olive oil, sprinkle with parsley and smoked paprika. Serve with warm pita.

Variations

• •

  Add pomegranate seeds for a Levantine version

• •

  Stir in chopped tomatoes and herbs for a chunky style

• •

  Top with lamb kofta for a complete dish

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Refrigerate up to 4 days. Bring to room temperature before serving.

Frequently Asked Questions