Baba Ganoush

Name: Baba Ganoush
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: middle-eastern
Ingredients: 2 pcs large eggplants (approx. 800 g); 3 tbsp good-quality tahini (sesame paste); 2 tbsp freshly squeezed lemon juice; 1 clove garlic clove, grated or finely minced; 2 tbsp extra virgin olive oil (plus more for serving); 0.5 tsp flaky sea salt or fine sea salt; 1 tbsp fresh flat-leaf parsley, finely chopped; 0.5 tsp sumac or paprika

By Culiora

Baba Ganoush served on a plate, photographed in natural light

Classic Levantine eggplant dip with a deep smokiness from heavily charred eggplant. Mixed with nutty tahini, garlic, fresh lemon juice, and good olive oil into a silky yet textured dip.

Servings: 4
Prep time: 15 min
Cook time: 40 min
Total time: 55 min

Ingredients

2 pcs large eggplants (approx. 800 g)
3 tbsp good-quality tahini (sesame paste)
2 tbsp freshly squeezed lemon juice
1 clove garlic clove, grated or finely minced
2 tbsp extra virgin olive oil (plus more for serving)
0.5 tsp flaky sea salt or fine sea salt
1 tbsp fresh flat-leaf parsley, finely chopped
0.5 tsp sumac or paprika

Instructions

Prick the eggplants all over with a fork to prevent them from bursting during cooking.
Roast the eggplants on highest heat under the oven broiler (250 °C) on a parchment-lined baking sheet, or directly over an open gas flame or grill, for 30–40 minutes. Turn them every 10 minutes until the skin is completely charred and the flesh is thoroughly soft and collapsed.
Place the hot eggplants in a bowl and cover with a lid or plastic wrap for 10 minutes; the steam will make them easier to peel.
Halve the eggplants lengthwise and scoop out the soft flesh with a spoon. Discard the charred skin, but feel free to leave a few small charred flakes behind for extra smoky flavor.
Transfer the eggplant flesh to a fine-mesh sieve and let drain for 15 minutes, pressing lightly with the back of a spoon to release any excess bitter liquid.
Coarsely chop the eggplant flesh with a knife on a cutting board, or mash it in a bowl using two forks (avoid using a blender or food processor so the dip retains its traditional texture).
Add the tahini, finely grated garlic, lemon juice, and salt. Stir vigorously with a fork or wooden spoon until the mixture thickens, turns creamy, and lightens in color. Stir in 2 tbsp olive oil.
Taste and adjust seasoning with more lemon juice or salt as needed.
Spread the dip onto a shallow platter or in a bowl. Create swirling wells with the back of a spoon, drizzle with extra olive oil, and garnish with sumac and chopped flat-leaf parsley.