Mama Ganough Recipe

Roast the eggplants

Preheat the oven to 450°F (230°C) and line a baking sheet with foil. Prick the eggplants a few times with a fork to release steam. Rub each eggplant lightly with 1 tbs olive oil and place on the sheet. Roast for 35–45 minutes, turning once halfway through, until the skin is charred and the flesh is very soft and collapsing. Alternatively, char over an open gas burner or grill for a smokier flavor, turning until evenly blackened and soft.

Remove from oven and transfer eggplants to a bowl, cover with plastic wrap or a lid, and let steam for 10 minutes—this makes peeling easier and reduces bitterness.

When cool enough to handle, slice open the eggplants and scoop the flesh into a fine-mesh sieve or colander placed over a bowl. Let drain 10–15 minutes to remove excess liquid; press gently with a spoon to speed draining. Discard the skins and any large seeds. Transfer the drained flesh to a mixing bowl and mash with a fork or potato masher to a chunky-smooth texture (you can leave some strands for texture). Stir in 1 tsp kosher salt while still warm.

In a separate bowl, whisk together 1 tbs tahini, 1/2 cup Greek yogurt, 2 tbs lemon juice, minced garlic, 1/2 tsp ground cumin, 1/2 tsp smoked paprika, and 1/4 tsp black pepper until smooth. Taste and adjust: add a little extra lemon if you want tang, or a touch more tahini for nuttiness.

Fold the tahini-yogurt mixture into the warm mashed eggplant. Mix thoroughly until homogenous and creamy. If the mixture feels too thick, add 1–2 tbs warm water or additional olive oil to loosen to a spreadable consistency.

Spoon the Mama Ganough into a shallow serving bowl and use the back of the spoon to create a shallow well in the center.

Drizzle the top with 2 tbs extra-virgin olive oil, sprinkle the toasted pine nuts or walnuts, chopped parsley, and a light dusting of sumac. If you like heat, scatter 1/4 tsp red pepper flakes. Finish with a couple of cracks of black pepper and an extra pinch of salt if needed.

Serve warm or at room temperature with warm pita, pita chips, or fresh vegetables for dipping. Leftovers keep covered in the refrigerator for up to 3 days; bring to room temperature before serving and stir in a tablespoon of olive oil if it has firmed.