Baba Ganoush

Fire-roasted eggplant dip with smoky depth. An essential mezze alongside hummus.

Ingredients

• 2 large eggplants
• 1/4 cup tahini
• 3 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1/4 tsp cumin

Salt to taste

• Extra virgin olive oil, pomegranate seeds, parsley to garnish

Directions

1. Char eggplants directly over a gas flame, turning, until completely blackened and very soft (20-30 min). Alternatively, broil on foil turning frequently.
2. Place charred eggplants in a colander. Let cool. Peel and discard blackened skin, removing as many seeds as possible.
3. Place eggplant flesh in a colander and press out excess liquid. Pat dry.
4. Mix or pulse eggplant with tahini, lemon, garlic, cumin, and salt.

Do not over-blend — some texture is traditional.

1. Spread on a plate, drizzle with olive oil, top with pomegranate and parsley.

Notes

The fire-charring is irreplaceable — it creates the smoky complexity that defines baba ganoush. Broiling is the best oven substitute; baking produces inferior results.