Baba Ghanoush
The soul of this dip is the smoke. If you treat the eggplant gently, you will end up with a bland puree; you must char the skin until it is blackened and papery to impart the depth that defines the dish.
Commit to the char
Use a gas flame if possible. If you use an oven, broil the eggplant on the highest rack to mimic the intensity of an open fire.
- tongs
- baking sheet
- large mixing bowl
- fork or potato masher
What goes in.
- 2 largeglobe eggplants
- 1/3 cuptahini
- 2 tbspfresh lemon juice
- 1 clovegarlic, grated or pressed
- 1/2 tspkosher salt
- to tasteextra virgin olive oil for serving
Evaporating excess liquid
After roasting, place the eggplant flesh in a fine-mesh sieve for 15 minutes. Removing the excess water prevents the dip from becoming watery or thin.
The method.
Char the eggplant
Place eggplants directly over gas burner flames on high heat. Turn with tongs every few minutes until the skins are blackened and the flesh feels completely soft and collapsed, about 15 minutes.
Steam and peel
Place the charred eggplants in a bowl and cover with a plate for 10 minutes. The trapped steam loosens the skin, allowing you to peel it away easily. Discard the stems and skins.
Drain the pulp
Place the soft flesh in a fine-mesh sieve set over a bowl. Press lightly with a fork to release bitter, dark juices. Let stand for 15 minutes.
Combine
Transfer the drained flesh to a mixing bowl. Add tahini, lemon juice, garlic, and salt. Use a fork or masher to beat the mixture until the tahini is fully integrated and the texture is creamy but still retains some eggplant fibers.
Serve
Spread onto a shallow plate, create a shallow well in the center with a spoon, and pour a generous amount of olive oil into the indentation.
Other turns to take.
Spiced
Fold in a teaspoon of smoked paprika or a pinch of ground cumin for earthiness.
Fresh Herb
Stir in two tablespoons of finely chopped flat-leaf parsley just before serving.
When it doesn't go to plan.
Always taste your tahini before mixing; if it is bitter, increase the lemon juice slightly to balance it.
Grating the garlic into a paste ensures it distributes evenly without leaving harsh, sharp-tasting bites.
Serve at room temperature rather than straight from the refrigerator to allow the flavors to bloom.
The ones that keep coming up.
Can I use a food processor?
You can, but use it sparingly. Pulsing too much will turn the eggplant into an unappealing, gluey paste. Hand-mashing keeps the necessary texture.
My eggplant is still tough after 15 minutes.
Keep going. The eggplant is only ready when the internal temperature is high enough that the flesh has turned into a completely loose, mushy pulp.
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