Lebanon · Lebanon

Baba Ganoush

Name: Baba Ganoush
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4 servings
Cuisine: Lebanon
Ingredients: whole eggplants 800 g; tahini 50 g; lemon juice 30 ml; garlic, finely grated 4 g; olive oil 15 ml; parsley, chopped 8 g; salt 3 g

Roasted eggplant is folded with tahini, lemon and garlic into a textured dip.

65 minutes · 4 servings · Easy

Baba ganoush is the Levantine dish where the ingredient cooks down to almost nothing. The eggplant is roasted whole until the flesh collapses and the skin is burnt, then the smoky skin is discarded and only the soft inside is worked with tahini. A final drizzle of olive oil and a scatter of paprika are what people argue about, not the base itself.

Ingredients

whole eggplants800 g
tahini50 g
lemon juice30 ml
garlic, finely grated4 g
olive oil15 ml
parsley, chopped8 g
salt3 g

Directions

1
Heat oven to 220°C. Wash and pierce eggplants several times. Roast on a lined tray for 35–40 minutes, turning halfway.
Skins wrinkle and flesh collapses completely under light pressure.
2
Cool enough to handle. Scoop out flesh and drain in a sieve for 10 minutes, discarding skin and collected liquid.
Flesh is soft but not waterlogged.
3
Mash flesh with tahini, lemon, garlic and salt using a fork. Spoon into a bowl, drizzle with oil and scatter parsley.
The dip is creamy with small strands of eggplant still visible. For storage, refrigerate within 2 hours at 4°C or below; above 32°C, refrigerate within 1 hour.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content