Baba Ghannouj Recipe
Grilled eggplant purée, tahini, lemon juice, garlic
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Ingredients
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Grilled Eggplant
Tahini Mixture
Finishing Touches
Method
Grilled Eggplant
- 1
Prepare the eggplants
Wash the eggplants and prick them in several places with a fork to allow steam to escape during grilling.
- 2
Grill the eggplants
Char the eggplants over an open flame on a gas stove, grill, or under a broiler, turning occasionally, until the skin is blackened and the flesh is very soft, about 15–20 minutes.
- 3
- 4
Drain excess liquid
Place the peeled eggplant flesh in a colander or sieve and let it drain for 10 minutes to remove excess moisture. Then chop or mash the flesh to your desired consistency.
Tahini Mixture
- 5
Make the tahini mix
In a mixing bowl, combine tahini, lemon juice, minced garlic, salt, and cumin (if using). Mix until smooth and creamy. The mixture may initially seize up; continue mixing until it loosens.
- 6
Combine with eggplant
Add the mashed eggplant to the tahini mixture and stir well to combine. Taste and adjust seasoning with additional salt or lemon juice if desired.
Finishing Touches
- 7
Plate and garnish
Transfer the baba ghannouj to a serving dish. Use the back of a spoon to create a swirl pattern on the surface. Drizzle with olive oil, sprinkle with chopped parsley and a pinch of paprika if desired.
- 8
Serve
Serve at room temperature or chilled with warm pita bread, vegetables, or as part of a mezze platter.
