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Smoky Roasted Eggplant Dip (Baba Ghanoush)

Smoky Roasted Eggplant Dip (Baba Ghanoush)

Baba ghanoush is a creamy, smoky dip made from roasted eggplant, tahini, lemon and garlic, popular across the eastern Mediterranean and the Middle East. Charring the eggplant until it collapses gives it a deep, smoky flavor that makes this dip different from hummus.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings (about 2 cups)
Ingredients Method Notes

Ingredients
  

  • 2 medium (about 2 lb) globe eggplants
  • 1/4 cup tahini well stirred
  • 3 tbsp lemon juice plus more to taste
  • 1 clove garlic grated or pressed
  • 3/4 tsp salt
  • 1/2 tsp ground cumin optional
  • 2 tbsp extra-virgin olive oil plus more for serving
  • 2 tbsp fresh parsley chopped
  • 1 pinch smoked paprika or sumac for garnish

Method
 

  1. Prick the eggplants a few times with a fork. Char them directly over a gas flame or under a broiler, turning every few minutes, until the skin is blackened and the eggplants have collapsed, 20–30 minutes. Alternatively, roast halved eggplants cut side down at 450°F (230°C) for 35–40 minutes.
  2. Transfer to a bowl, cover and let steam for 10 minutes.
  3. Split the eggplants and scoop out the flesh, leaving the skin behind. Place the flesh in a sieve for 5 minutes to drain the bitter liquid.
  4. Chop the flesh finely, or mash with a fork for a chunky dip; use a food processor for a smoother one.
  5. Stir in the tahini, lemon juice, garlic, salt and cumin. Add the olive oil and mix well.
  6. Taste and adjust the lemon and salt. Spread in a shallow bowl, drizzle with olive oil and sprinkle with parsley and paprika or sumac.

Notes

  • Do not skip the draining step; it removes the watery, slightly bitter juices.
  • Choose eggplants that feel heavy and firm with shiny skin.