Lebanese Baba Ganoush

Method5 steps · about 30 min

1. 1

   Step 1: Char the two whole eggplants on a gas hob for about 15 minutes, turning every few minutes with tongs. Watch them throughout and continue until the skins are charred and the flesh is very soft and fully cooked.

   Uses 2 large eggplants, approximately 1 kg total

2. 2

   Step 2: Put the cooked eggplants from step 1 in a colander. Let them cool enough to handle safely, cut off the tops and use a fork to remove the burnt skins, allowing loose liquid to drain.

   Uses Complete charred eggplants

3. 3

   Step 3: Transfer the drained, peeled eggplant flesh from step 2 to a bowl. Beat it well with a pestle or the bottom of a sturdy cup.

   Uses Drained peeled eggplant flesh; burnt skins, tops and drained liquid excluded

4. 4

   Step 4: Mix the juice of the one lemon, ½ cup tahini, 1 teaspoon salt and crushed garlic clove (1) into the mashed eggplant from step 3. Taste and, if needed, adjust with a little extra lemon juice or salt.

   Uses Complete mashed eggplant flesh · 1 lemon, juiced · ½ cup tahini · 1 teaspoon salt · 1 garlic clove, crushed · Additional lemon juice to taste, if needed · Additional salt to taste, if needed

5. 5

   Step 5: Transfer the mixed dip from step 4 to a serving bowl and drizzle with extra virgin olive oil just before serving.

   Uses Complete mixed baba ganoush · Extra virgin olive oil, a drizzle to finish