Baba Ghanoush

Method8 steps

1. 1

   Step 1: Heat an outdoor grill to medium-high and lightly oil the grate with a separate unmeasured grate-oil supply. Prick all 4 large eggplants several times through their skins with the tip of a knife.

   Uses A little grate oil; amount unspecified · All 4 large eggplants for pricking

2. 2

   Step 2: Put all prepared pricked eggplants directly on the grill and start their single 25–30-minute total grilling phase. Turn frequently with tongs while the skins char, staying by the grill. Check at about 25 minutes and continue until the eggplants collapse and are very soft.

   Check collapsed soft eggplants · 25 minUses All four pricked eggplants

3. 3

   Step 3: Once the eggplants have collapsed and become very soft after their single grilling phase, take them off the grill.

   Uses All four fully grilled eggplants from the preceding single cooking phase

4. 4

   Step 4: Transfer the collapsed grilled eggplants to a bowl, cover tightly with foil and leave to cool for about 15 minutes, until safe to handle.

   Cool grilled eggplants · 15 minUses All four soft grilled eggplants

5. 5

   Step 5: When the grilled eggplants are cool enough to handle, split them and scrape their flesh into a colander over a bowl. Discard the skins. Drain the cooked flesh for 5–10 minutes, discarding the drained liquid.

   Drain cooked eggplant flesh · 5 minUses All cooled cooked eggplants

6. 6

   Step 6: Put the drained cooked eggplant flesh in a mixing bowl. Add the 2 crushed garlic cloves and the nominal 2 tsp kosher salt, or less to taste. Mash actively for about 5 minutes until creamy but still lightly textured.

   Uses All drained flesh, excluding skins and liquid · 2 crushed garlic cloves · Up to source nominal 2 tsp kosher salt, to taste

7. 7

   Step 7: Whisk all juice from the measured lemon, 3 tbsp tahini, 3 tbsp extra-virgin olive oil and the pinch of cayenne into the mashed eggplant. Stir in the 2 tbsp plain Greek yoghurt. If needed, adjust with the separate extra lemon juice, tahini or cayenne; those additional amounts are unspecified.

   Uses Complete mashed eggplant base · Juice of the original one lemon · 3 tbsp tahini · 3 tbsp extra virgin olive oil · 1 pinch cayenne, to taste · 2 tbsp plain Greek yoghurt · Extra lemon juice only if desired; amount unspecified · Extra tahini only if desired; amount unspecified

8. 8

   Step 8: Cover the complete dip and refrigerate until completely chilled. Once chilled, stir in the optional minced mint leaf (1) and 2 tbsp chopped parsley, and adjust salt to taste with the separate extra kosher-salt supply if needed. Serve as 12 portions of dip, with optional ready pita chips or fresh vegetables.

   Uses All complete dip to chill and finish · 1 minced fresh mint leaf, optional · 2 tbsp chopped flat-leaf parsley · Extra kosher salt to taste only if needed; amount unspecified · Optional ready pita chips; amount unspecified · Optional ready fresh dipping vegetables; amount unspecified