Baba Ganoush
The Levantine smoky aubergine dip: flame-charred aubergine mashed with tahini, lemon and garlic, finished with olive oil, pomegranate and parsley.
Overview
Aubergines char directly on a gas flame or under a hot grill until the skin is uniformly black and the flesh is collapsed inside. Steamed briefly under foil; peeled. Flesh chops, then mashes (don't blend, the texture is the point) with tahini, lemon, garlic, salt. Plate; pool olive oil; scatter pomegranate seeds and parsley.
Ingredients
- 2 aubergines (large, about 700 g)
- 4 tablespoons tahini (good quality)
- 2 garlic cloves (crushed to a paste with ½ tsp salt)
- 1 lemon (juice)
- ½ teaspoon ground cumin
- ½ teaspoon salt (to taste)
- 2 tablespoons olive oil
To finish
- 1 tablespoon olive oil (to drizzle)
- 2 tablespoons pomegranate seeds
- 2 tablespoons fresh parsley (chopped)
- ½ teaspoon sumac (optional)
Method
Stage 1 - Char
- Set aubergines directly on a gas flame, or under a very hot grill.
- Rotate every 5 minutes until the skin is uniformly blackened and the flesh inside is completely collapsed (15-20 minutes total).
Stage 2 - Steam
- Tip aubergines into a bowl; cover; rest 10 minutes (the steam loosens the skin and finishes any uncooked spots).
Stage 3 - Peel and drain
- Peel off the burnt skin (it slides off); discard.
- Place the flesh in a colander; let drain 5 minutes (removes excess water that would dilute the dip).
Stage 4 - Mash
- Chop the drained flesh roughly.
- In a wide bowl, combine the aubergine, garlic-salt paste, tahini, lemon, cumin, salt, 2 tablespoons olive oil.
- Mash thoroughly with a fork to a chunky but cohesive paste. Don't use a processor - the texture should be rustic.
Stage 5 - Taste
- Adjust salt, lemon, tahini. The dip should be smoky-forward with the lemon and garlic supporting.
Stage 6 - Plate
- Spread on a wide shallow plate, making ridges with the back of a spoon.
- Drizzle olive oil over the surface.
- Scatter pomegranate seeds, parsley, sumac (if using).
Stage 7 - Serve
- Eat with warm pita, alongside other mezze.
Notes
- Open flame is the dish: Roasting in the oven gives a passable but lesser baba ganoush. Direct flame (gas hob, charcoal grill) gives the proper smoky depth.
- Don't blend: A food processor gives smooth, baby-food texture. Mash by hand for rustic chunks.
- Drain the flesh: Aubergine releases water as it sits; without draining the dip is loose and bland.
Storage
- Refrigerate 4 days; bring to room temperature before serving.
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