StartersDifficulty: easy
Baba Ghanoush (Smoky Eggplant Dip)
Char-grilled eggplant mashed with tahini, lemon and garlic — smoky, silky and endlessly scoopable, the other great dip of the Levant.
15
Prep Time
25
Cook Time
4
Servings
Ingredients
Instructions
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1Char the eggplants directly over a flame or on a hot grill, turning, until the skin is black and the flesh collapses — 15-20 minutes. This char IS the flavor.
2Halve and scoop the flesh into a colander; drain 10 minutes to remove bitterness and water.
3Mash roughly with tahini, lemon, garlic and salt — leave it chunky, not a purée. Spread in a bowl, finish with olive oil, paprika, parsley and pomegranate.
Chef's Tip
- Cooking the eggplant until the skin fully blackens is the only way to get real smoke into the flesh — the oven cannot do this.
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- Draining the flesh removes the water that would dilute the tahini and make the dip runny.
- Rough mashing keeps pieces of skin and flesh that remind you this was once a vegetable, not a cream.
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