Baba Ganoush
A smoky Levantine dip made from the flesh of roasted eggplants, tahini, fresh lemon, and garlic — silky yet distinctly coarse in texture.
Ingredients
- eggplants2 pcs
- tahini60 g
- lemon juice45 ml
- garlic2 cloves
- salt1 to taste
- olive oil1 tbsp
- parsley10 g
Instructions
Preheat the oven to 220°C. Pierce the eggplants with a fork in several places, wrap each one in foil, and roast for 45–60 minutes, until the flesh is completely soft.
Unwrap the eggplants and let them cool for 10 minutes. Slice them lengthwise and place them in a colander over a bowl for 10 minutes to drain off excess liquid.
Peel off the charred skin and trim the stems; keep only the flesh. Transfer it to a bowl.
Mash the flesh with a fork, without turning it into a smooth puree. Add the tahini, lemon juice, minced garlic, and salt.
Gently mix with a wooden spoon until creamy but still slightly coarse in texture.
Cover the bowl and chill the baba ganoush in the refrigerator for 30–60 minutes, so the dip thickens and the flavors meld together.
Before serving, drizzle with olive oil and sprinkle with finely chopped parsley.