Baba Ghanoush
Smoky Eggplant and Tahini Dip
Baba ghanoush, known across much of Palestine and the wider Levant as mutabbal, is a soft dip of eggplant that has been charred over an open flame until the skin blackens and the flesh collapses into something silky and deeply smoky. The smoke is the whole point, so the eggplant is cooked directly over a gas burner or on a grill rather than gently roasted, then peeled and mashed with tahini, lemon juice, garlic, and salt. A generous pour of good olive oil finishes it, along with a scatter of pomegranate seeds or chopped parsley for color and freshness. Scooped up with warm bread alongside olives and other small plates, it belongs to the family of Palestinian meze that turns a simple table into a spread worth lingering over.
Method
Prick each eggplant a few times with a fork or paring knife so steam can escape as it cooks.
Set the eggplants directly over a medium gas flame (lay a sheet of foil under the burner grate to catch drips) or on a hot grill. Char, turning with tongs every 3 to 4 minutes, until the skin is blackened all over and the eggplants have collapsed and feel completely soft, about 20 to 25 minutes.
If you do not have a gas flame, broil the eggplants on a foil-lined sheet a few inches from the element, turning every 8 to 10 minutes, until the skin is blistered and black and the flesh is very soft, about 30 minutes.
Transfer the eggplants to a colander set over a bowl and let them cool until you can handle them, 10 to 15 minutes.
Peel away and discard the charred skin, keeping any bits of smoky flesh. Let the peeled eggplant sit in the colander a few minutes more so the bitter juices drain off.
Crush the garlic with a little of the salt into a paste.
Put the drained eggplant on a cutting board or in a bowl and mash it well with a fork until mostly smooth but still a little textured.
Stir in the tahini, lemon juice, garlic, and remaining salt until creamy. Taste and adjust with more lemon or salt.
Spread into a shallow bowl, swirl the top with the back of a spoon, and pour over a good amount of olive oil. Scatter with pomegranate seeds and parsley, and serve with warm pita.
Cook’s notes
- Char the eggplants until the skin is fully black and flaking. Under-charring is the main reason home versions taste flat rather than smoky.
- Letting the peeled eggplant drain removes the bitter, watery liquid and gives you a thicker, richer dip.
- Mash by hand with a fork rather than using a food processor, which turns the eggplant pale and gluey.
- Baba ghanoush keeps well, covered in the fridge for up to 3 days. Bring it back to room temperature and refresh with olive oil before serving.
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