Baba Ghanoush
Eggplant charred directly over an open flame until collapsed and smoky, then mashed with tahini, lemon, and garlic — a shared Levantine dip whose smokiness disappears if the eggplant is only oven-roasted.
Vegan
⚠ Contains: Sesame. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 large eggplants
- 1/4 cup tahini
- 3 tbsp lemon juice
- 2 cloves garlic, minced
- 2 tbsp olive oil, plus more for serving
- Salt, to taste
- Chopped parsley, for garnish
- Pomegranate seeds, for garnish (optional)
Steps
- Char the whole eggplants directly over an open flame or under a hot broiler, turning often, until the skin is blackened and blistered all over and the flesh is completely soft, about 15-20 minutes.
- Let the eggplants cool slightly, then split them open and scoop the smoky flesh into a colander to drain excess liquid.
- Mash or finely chop the eggplant flesh and mix with the tahini, lemon juice, garlic, olive oil, and salt.
- Spread onto a plate, drizzle with more olive oil, and garnish with parsley and pomegranate seeds.
- Serve with warm flatbread.