Charred eggplant blended with tahini, garlic and lemon into a smoky, creamy dip, a Lebanese meze table staple.
Baba ghanoush depends entirely on properly charring the eggplant, traditionally done directly over an open flame until the skin blackens completely and the flesh inside turns soft and infused with real smokiness. Once the flesh is scooped from its charred skin, it's mashed or blended with tahini, garlic and lemon juice, the tahini's nutty richness balancing the eggplant's smoky sweetness without overwhelming it. Served drizzled with olive oil and a scatter of pomegranate seeds or parsley, baba ghanoush is a fixture of any proper Lebanese meze spread, meant to be scooped up generously with warm pita bread.
Serves 4
Char the whole eggplants directly over a gas flame or under a broiler, turning, until the skins are completely blackened and the flesh has fully collapsed, about 15-20 minutes.
Let the eggplants cool slightly in a covered bowl to loosen the skins, then scoop out the smoky flesh, discarding the charred skin.
Let the scooped flesh sit in a colander for a few minutes to drain excess liquid.
Draining the eggplant flesh briefly prevents the finished dip from turning watery.
Mash or blend the eggplant flesh with tahini, lemon juice, garlic and salt until smooth or as chunky as you prefer.
Spread onto a plate, drizzle with olive oil, and garnish with parsley and pomegranate seeds if using.
Char the eggplant fully until the skin is completely black β this is the source of baba ghanoush's essential smoky flavor, so don't stop early.
Let the scooped eggplant drain briefly before blending to avoid a watery final dip.
Use good tahini that's smooth and pourable, not separated or overly thick, for the best texture.
Some versions add a spoonful of yogurt for a creamier, tangier dip.
A version with walnuts blended in gives extra texture and richness.
Muttabal is a very similar dish, sometimes distinguished by a slightly higher ratio of tahini to eggplant.
Refrigerate in an airtight container up to 5 days; the flavor deepens after a day, though it's best served with a fresh drizzle of olive oil right before eating.
Baba ghanoush is a staple across Levantine and broader Middle Eastern cuisine, its name suggesting a playful origin story though the dish's real history lies in the region's long tradition of charring vegetables over open flame for smoky depth.
A broiler works well too β place the eggplants close to the heat source and turn until blackened on all sides, though a gas flame gives the most authentic smokiness.
Old or overripe eggplants can turn bitter β choose firm, glossy eggplants, and make sure to discard all the charred skin, which can also add bitterness.
The scooped eggplant flesh likely wasn't drained β let it sit in a colander for a few minutes before blending to release excess liquid.
Per serving (160g / 5.6 oz) Β· 4 servings total
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