Equipment
Ingredients
Vegetables
- 2 globe eggplant, whole
- 2 garlic, minced
Pantry and Seasoning
- 60 g tahini, well stirred
- 45 ml lemon juice, freshly squeezed
- 30 ml extra virgin olive oil
- 5 g kosher salt
- 2 g ground cumin
Garnish
- 5 g fresh parsley, finely chopped
Nutrition (per serving)
Method
Using a fork, pierce the eggplants deeply all over to vent steam and prevent them from bursting during the high-heat cooking process.
Place the eggplants directly over an open gas flame, on a hot grill, or under a broiler at 260°C/500°F. Turn occasionally with tongs until the skin is entirely blackened and the flesh feels extremely soft.
Transfer the charred eggplants to a bowl and let them rest until they are cool enough to handle safely. This brief resting period also allows residual steam to separate the skin from the flesh.
Carefully peel away and discard the blackened skin and stem. Avoid rinsing the eggplant under water, as this will wash away the desirable smoky oils.
Place the peeled eggplant flesh into a fine-mesh strainer set over a bowl. Allow the excess bitter juices to drip away undisturbed.
Transfer the drained eggplant flesh to a mixing bowl and roughly mash it with a fork to break down large clumps while retaining a rustic, chunky texture.
Add the stirred tahini, lemon juice, minced garlic, kosher salt, and ground cumin to the crushed eggplant. Stir vigorously until the mixture emulsifies and becomes pale and creamy.
Spread the dip into a shallow serving dish, using the back of a spoon to create a well in the center. Drizzle generously with the extra virgin olive oil and sprinkle with chopped parsley before serving.
Chef's Notes
- For the most authentic and robust smoky flavor, char the eggplants directly on gas stove burners or a charcoal grill. The oven broiler is a viable alternative but yields a noticeably milder smoke profile.
- Tahini brands vary wildly in consistency and bitterness. Always stir your jar thoroughly to incorporate the separated oil before measuring, and taste your tahini beforehand so you can adjust the lemon and salt accordingly.
- If your raw garlic is particularly pungent, let the minced garlic sit in the lemon juice for 10 minutes before adding it to the eggplant. The citric acid will gently denature the alliinase enzyme, mellowing the harsh, spicy bite.
- Resist the temptation to blend the ingredients in a food processor. High-speed blades shear the fibers and aerate the mixture, resulting in a pale, gummy paste rather than the luxurious, varied texture characteristic of authentic Baba Ganoush.
Storage
Refrigerator: 4 days — Store in an airtight container with a thin layer of olive oil smoothed over the top surface to prevent oxidation.
