Baba Ghanoush

1. 1
   prep · ~12 min

   Char the eggplants over an open flame.

   1.Prick the eggplants all over with a fork to prevent bursting.

   2.Place them directly on a gas burner over medium-high heat.

   3.Turn occasionally with tongs until the skin is completely blackened and blistered (10-12 min).

   4.The flesh should feel very soft when pressed.

   TIPNo gas stove? Roast in the oven at 230°C (450°F) for 25-30 minutes, turning once.
2. 2
   rest · ~10 min

   Drain and cool the eggplants.

   1.Place the hot eggplants in a colander set over a bowl.

   2.Let them cool for 10 minutes until you can handle them safely.

   TIPDraining the liquid removes any bitterness and prevents a watery dip.
3. 3
   prep · ~3 min

   Peel and prep the flesh.

   1.Using your fingers or a knife, peel off and discard the charred skin.

   2.Split the eggplants open and check for large seed pockets; remove and discard them.

   3.Roughly chop the soft flesh and transfer to a mixing bowl.
4. 4
   mix · ~2 min

   Mix the Baba Ghanoush.

   1.Add tahini, lemon juice, minced garlic, olive oil, salt, and cumin powder to the eggplant.

   2.Mash and stir with a fork until well combined but still slightly chunky.

   3.Taste and adjust salt or lemon juice as needed.

   TIPAim for a creamy but rustic texture — a few small eggplant chunks are ideal.
5. 5
   rest · ~30 min

   Chill before serving.

   1.Cover the bowl and refrigerate for at least 30 minutes.

   2.Let the flavors meld together — the dip tastes even better the next day.

   TIPChilling deepens the smoky flavor and helps the texture set.
6. 6
   serve

   Garnish and serve.

   Transfer to a serving bowl, make a shallow well in the center with a spoon, and drizzle generously with olive oil. Sprinkle chopped parsley and a pinch of cumin over the top. Serve with warm pita bread.

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