Baba Ganoush Recipe

Method6 steps

1. 1

   Step 1: Wash and dry the two eggplants and discard the wash water. On a gas burner or grill suitable for direct-flame cooking, use medium-high heat. With long tongs, turn the whole eggplants about every 5 minutes, until the skin is charred all over and the flesh has collapsed and become very tender, about 20 minutes. Watch them throughout and cook longer if the flesh is still firm.

   Uses 2 small Italian eggplants · Water to wash the eggplants, discarded

2. 2

   Step 2: Transfer the cooked eggplants to a colander over a bowl. Cut a slit in each to release steam and liquid. Leave until cool enough to handle, gently pressing with a spoon to drain excess juices; discard the drained liquid.

   Uses Both cooked eggplants from step 1

3. 3

   Step 3: Peel off and discard the charred skins and stems. Keep the tender cooked flesh; a few small charred flecks can remain. Let the flesh cool fully and drain off any further liquid before mixing the dip.

   Uses Both cooled and drained eggplants from step 2

4. 4

   Step 4: Wash the lemon (1), discard that water, then juice it and mince the garlic (1). Put all the cooled, drained eggplant flesh in a bowl and break it into small pieces with a fork. Gently mix in the ¼ cup tahini, lemon juice, minced garlic and 1 tsp sumac. Add the optional 1 tbsp yogurt and ¾ tsp Aleppo pepper if desired, and season with kosher salt and black pepper. Use a fork or wooden spoon to keep a creamy, rustic texture.

   Uses All the drained eggplant flesh from step 3 · ¼ cup tahini paste · 1 lemon, juiced · 1 garlic clove, minced · 1 tbsp plain Greek yogurt, optional · Kosher salt, to taste · Black pepper, to taste · 1 tsp sumac

5. 5

   Step 5: Cover the dip and refrigerate for 30–60 minutes to thicken and let the flavours meld, checking from 30 minutes.

   Chill baba ganoush; check at 30 minutes · 30 minUses All the mixed dip from step 4

6. 6

   Step 6: Spread the chilled dip in a rimmed bowl or serving dish and drizzle with olive oil. If using parsley, wash, dry and mince it, discarding its wash water. Scatter the optional ready toasted pine nuts and parsley over the top, and serve as a dip. The batch makes about six appetizer portions, or more smaller portions.

   Uses All the chilled dip from step 5 · Extra virgin olive oil, a drizzle for serving · Ready toasted pine nuts, optional garnish · Fresh parsley, minced, optional garnish · Water to wash optional parsley, discarded