A recipe from Gemo
Baba Ganoush (Mutabbal)
A smoky Levantine eggplant-tahini dip made with deeply charred eggplant, lemon, garlic, and olive oil. Serve it as part of a meze spread with flatbread, raw vegetables, pickles, or grilled meats.
Method
- 01
Prick each eggplant a few times with a fork. Char the eggplants directly over a gas flame, on a grill, or under a hot broiler, turning often, until the skins are blackened and the eggplants have collapsed and feel very soft inside. Use the broiler or a 230 C oven if open flame is not available.
⏱ 30 min
- 02
Transfer the hot eggplants to a bowl, cover loosely, and let them steam and cool for about 10 minutes. Peel away the charred skins, discard the stems, and place the flesh in a strainer for 10 minutes so excess liquid drains off.
⏱ 20 min
- 03
If the eggplants are very seedy, scrape away the largest seed clusters. Chop or mash the drained flesh with a fork until it is mostly smooth but still has a little texture.
- 04
In a mixing bowl, stir together 4 tablespoons tahini, 3 tablespoons lemon juice, 2 garlic cloves, 3/4 teaspoon salt, 1/4 teaspoon cumin, 1/4 teaspoon black pepper, and 1 tablespoon of the olive oil. Add the mashed eggplant and fold until creamy. Taste and adjust with more salt or lemon juice if needed.
- 05
Spread the dip onto a shallow serving plate, make a small well in the center, and drizzle with the remaining 1 tablespoon olive oil. Garnish with 1 tablespoon parsley and 2 tablespoons pomegranate seeds if using. Serve at room temperature with flatbread or raw vegetables.
Nutrition
