Baba Ghanoush (Lebanese Roasted Eggplant Dip)

Ingredients

Contains sesame. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Preheat the oven to 450°F (230°C) and line a rimmed baking sheet with foil.

2. 2

   Prick the eggplants a few times with a knife, place them on the prepared sheet, and roast until the skins are deeply charred and the flesh collapses when pressed, turning once or twice.

   Turning helps the eggplants char evenly; the goal is soft, smoky flesh, not a firm center.

   40 min
3. 3

   Remove the eggplants from the oven and let them cool until you can handle them.

   15 min
4. 4

   Trim off the stems, split the eggplants and scoop the flesh into a colander set over a bowl to drain excess liquid.

   If you prefer a very smoky flavor, keep a little of the charred skin; for milder, peel completely.

5. 5

   Let the eggplant flesh drain 10 minutes, pressing gently with the back of a spoon to remove more moisture.

   10 min
6. 6

   Transfer the drained flesh to a mixing bowl and roughly chop or mash with a fork to your desired texture (smooth or slightly chunky).

7. 7

   In a small bowl, whisk together tahini, lemon juice, minced garlic, salt, cumin (if using) and 1–2 tablespoons water until silky and loose.

   Tahini often tightens when mixed with lemon; add water a little at a time until it loosens to a pourable sauce.

8. 8

   Fold the tahini sauce into the mashed eggplant, then stir in 2 tablespoons olive oil and taste; adjust salt, lemon or garlic as needed.

9. 9

   Spoon the baba ghanoush into a shallow serving bowl, make a small well in the center, drizzle with the remaining olive oil, and scatter chopped parsley, pomegranate seeds and smoked paprika over the top as desired.

10. 10

    Serve at room temperature with fresh vegetable sticks, gluten-free crackers, or gluten-free flatbread.