A velvety, smoke-kissed eggplant dip blended with tahini, lemon, and garlic, drizzled with olive oil. This beloved Levantine meze showcases the deep, complex flavor that charring brings to humble aubergine.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Char whole eggplants directly over an open flame or under a broiler, turning often, until skin is blackened and flesh is completely soft inside, about 15-20 min.
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2
Place charred eggplants in a bowl, cover with plastic wrap, and let steam for 10 min to loosen the skins.
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3
Peel off blackened skin, drain excess liquid, and roughly chop the smoky flesh. Let it sit in a colander to drain further.
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4
Combine eggplant flesh with tahini, garlic, lemon juice, salt, and cumin in a bowl. Mash with a fork for rustic texture.
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5
Taste and adjust seasoning, adding more lemon or tahini as desired. The balance of smoke, tang, and nuttiness is key.
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6
Transfer to a serving bowl, drizzle generously with olive oil, and garnish with parsley, pomegranate seeds, and a pinch of paprika.
Did You Know?
The name baba ganoush translates roughly to "pampered papa," possibly referring to a father who was spoiled with this luxurious dish.
Chef's Notes
Equipment Tips
- open flame or grill
- food processor
- mixing bowl
The Story Behind Baba Ganoush
Baba ganoush has roots stretching across the Levant and into Ottoman culinary traditions. Lebanese cooks perfected the art of charring eggplant directly over wood or charcoal flames, creating a smoky depth unmatched by oven methods. The dish became a staple of the meze table alongside hummus and tabbouleh, representing the Lebanese philosophy of generous, communal dining where simple ingredients are elevated through technique and care.
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