Classic Smoky Baba Ganoush
This is not a puree of roasted vegetables; it is a texturally rich dip that relies on the interaction of fire and patience. When the eggplant skin turns brittle and black, it imparts a deep, atmospheric earthiness that balances the nutty richness of the sesame paste.
The fire dictates the texture.
Avoid the oven if you can; you need the direct heat of a stovetop flame or grill to achieve the depth of flavor that defines a proper baba ganoush.
- gas stovetop or outdoor grill
- tongs
- colander
- mixing bowl
- fork
What goes in.
- 2 largeglobe eggplants
- 1/4 cupwell-stirred tahini
- 2 tbspfresh lemon juice
- 1 clovegarlic, grated into a paste
- 1/2 tspsea salt
- 2 tbspextra virgin olive oil for finishing
- 1 tbspfresh parsley, chopped
Destroy the skin to save the flesh
Do not fear the burnt exterior. You want the eggplant skin to be completely charred and brittle, as this releases the smoke trapped inside the vegetable.
The method.
Char the eggplant
Place whole eggplants directly over the high flames of your stove or grill. Turn them every few minutes with tongs until the skin is black and flaky, and the vegetable feels completely soft and collapsed, about 15 minutes.
Drain the bitterness
Place the charred eggplants in a colander for 15 minutes. This allows the excess, slightly bitter liquid to drip away.
Scrape the flesh
Slice the eggplants open and scoop out the pulp with a spoon. Discard the charred skins. Transfer the flesh to a bowl and mash with a fork until it reaches a coarse, stringy consistency.
Incorporate the base
Fold in the tahini, lemon juice, garlic, and salt. Stir vigorously; the tahini will emulsify with the eggplant juices, turning the dip pale and creamy.
Finish
Transfer to a shallow bowl, create a small well in the center with the back of a spoon, drizzle with olive oil, and sprinkle with fresh parsley.
Other turns to take.
Pomegranate finish
Top the finished dip with a spoonful of pomegranate molasses and fresh pomegranate seeds for a sharp, acidic contrast.
Spiced heat
Add a pinch of aleppo pepper or ground cumin to the mixture for a deeper, warmer profile.
When it doesn't go to plan.
If using a flat-top electric stove, roast the eggplants under the oven broiler on the highest rack, turning them frequently until blackened.
Do not use a food processor. It will over-blend the eggplant into a gluey paste; the fork-mashed texture is essential.
Taste the tahini before adding it; if it is exceptionally bitter, add an extra squeeze of lemon juice.
The ones that keep coming up.
Can I roast the eggplants in the oven instead?
You can, but you will miss the distinct smoky aroma. If you must use an oven, prick the skins first and roast at 400°F (200°C) until very soft, then add a drop of liquid smoke if needed.
Why is my baba ganoush watery?
The eggplants weren't drained long enough. Always let them sit in a colander for at least 15 minutes after charring to shed excess moisture.
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