Baba Ghanouj (Eggplant Dip)
This traditional Baba Ghanouj is textured and smoky yet quite light and fresh at the same time. You will need an exposed flame for this recipe to char the skin and build the smoky flavor, done on either a barbecue or a gas stove.
Ingredients 10
4 eggplants, approximately 800g
2 cloves garlic, crushed
1⁄2 juice lemon
2 tbsp tahini
1 tbsp Greek yogurt
1 tsp salt
To Dress
3 sprigs oregano, fresh
1⁄4 cup pomegranate, seeds
sumac, to garnish
extra virgin olive oil, to garnish
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Method 7
Wash the and using a sharp knife poke the skin all over, place over a flame until the skin is charred and flaking off. Turn the eggplants regularly to cook all over.
Once cooked, place the in a colander to cool slightly, then one at a time hold each eggplant under running water and remove the skin. Handle the eggplant from the tip and with care and repeat with each eggplant.
Remove the tops of the with a knife and allow to drain any excess water in a colander.
In a mixing bowl, crush the with , add the and and begin to incorporate with a spoon. Add the and combine until you have a smooth and creamy paste. Taste for salt and lemon and adjust accordingly.
Add the eggplant flesh to the mixing bowl and beat with a pestle or wooden spoon until you have smooth but textured dip.
Plate and garnish with , fresh , a sprinkle of sumac and a drizzle of .
Serve with Yogurt Flatbread and some Kafta or Lebanese chicken skewers.
Sunday Kitchen's tips
When selecting eggplants, make sure they are medium-sized and have very green tops. Their skin should be a dark black color and feel firm yet soft to touch. Ensure you are using authentic tahini from a Middle Eastern grocer.
Helpful tips
Can I use a different method to char the eggplants if I don't have an exposed flame?
How do I know when the eggplants are properly charred?
Can I prepare any part of this dish in advance?
What can I serve alongside Baba Ghanouj to create a larger meal?
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Notes
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