-
1
Roast the Eggplants Until Collapsed
35 Mins
Roast at 220°C (425°F)
Put the pricked eggplants on a foil-lined baking tray and roast in the hot oven for 30 to 35 minutes, turning them once halfway, until the skins are blackened and blistered and the eggplants have collapsed and feel completely soft when pressed. For a smokier dip, char them first over a medium-high gas flame for 5 minutes, turning with tongs, then finish in the oven.
Do not pull them out early: under-roasted eggplant stays firm and tastes bitter instead of smoky and sweet.
Done when: The skins are blackened and the eggplants sag flat and feel soft all the way through.
-
2
Drain and Scoop the Flesh
10 Mins
Cool until just warm, about 50°C (120°F)
Set the eggplants aside for 10 minutes until they are cool enough to handle. Cut each one open and scoop the soft flesh into a colander, leaving the blackened skins behind. Let the flesh drain for 5 minutes, then press it gently with a spoon to push out any extra liquid.
Draining is what keeps the dip thick and creamy instead of thin and watery, so do not skip it.
Done when: The flesh is soft, pale and smoky, with no blackened skin mixed in, and the colander has caught a little liquid.
-
3
Whisk the Tahini, Lemon and Garlic
5 Mins
Room temperature, about 20°C (68°F)
Put the tahini in a wide bowl and whisk in the lemon juice, crushed garlic, cumin and salt. At first the tahini will seize up and go stiff — keep whisking, adding a tablespoon of cold water at a time, until it turns pale, smooth and pourable, like thick cream.
Tahini always stiffens when lemon juice hits it; a splash of cold water and steady whisking brings it back to silk.
Done when: The tahini is pale, smooth and pourable, with no lumps.
-
4
Fold in the Eggplant and Season
3 Mins
Room temperature, about 20°C (68°F)
Add the drained eggplant flesh to the bowl with half the olive oil and mash it with a fork, leaving a little texture — baba ghanoush should be creamy but not perfectly smooth. Taste and add more salt or lemon until the smoky, nutty and bright flavours balance each other.
A fork beats a blender here: the blender turns the dip into gluey paste, while a fork keeps its character.
Done when: The dip is creamy with a few soft lumps, and the flavour is smoky, nutty and bright all at once.
-
5
Swirl, Garnish and Serve
2 Mins
Serve cool, about 15°C (59°F)
Spoon the dip into a shallow bowl and swirl the top with the back of a spoon. Drizzle with the remaining olive oil and scatter the chopped parsley and pomegranate seeds over the top. Serve cool with warm pita bread and vegetable sticks.
The dip tastes best after 30 minutes in the fridge, once the garlic and lemon have settled into the eggplant.
Done when: The dip is swirled, glossy with oil, and speckled with green parsley and red pomegranate seeds.
auto_awesome Finishing Touches & Plating
Swirl the dip into a shallow bowl, drizzle with the remaining olive oil, and scatter the parsley and pomegranate seeds over the top. Serve cool with warm pita bread.
Lebanon
25m
