Lebanese
Baba Ganoush
Smoky charred eggplant dip with tahini, lemon, garlic, olive oil, parsley, and sumac.
6 servings · 25 minutes prep · 35 minutes cook
Ingredients
Dip
- 2 large, about 2 lb total
- 1/3 cup tahini, well stirred
- 3 tbsp, fresh
- 1 small clove, finely grated
- 1 tsp fine salt, plus more to taste
- 3 tbsp, plus more for serving
- 2 tbsp, chopped, for garnish
- 1/2 tsp sumac, optional, for garnish
Directions
Char and Drain Eggplant
- Char the eggplant over a grill flame or under a broiler, turning often, until the skins are blackened and the flesh collapses, 25-35 minutes.
- Transfer to a bowl, cover for 10 minutes, then peel away the charred skins.
- Place the flesh in a colander for 10 minutes to drain excess liquid.
Mix the Dip
- Mash the eggplant with a fork until creamy but still lightly textured.
- Stir in the tahini, lemon juice, garlic, fine salt, and extra virgin olive oil.
- Add lemon or salt in small increments until the acidity brightens the dish without overpowering its savory base. Spoon into a bowl and garnish with parsley, sumac, and more olive oil.
