Lebanese · Levant-wide; common across Lebanese households from Beirut to the Bekaa Valley · mezze

Baba Ghanouj (Smoky Eggplant Dip)

بابا غنوج

Baba ghanouj is the smoky soul of a Lebanese mezze spread — eggplant charred directly over flame until the skin blackens and the flesh collapses, then stirred with tahini, raw garlic, and bright lemon. The smoke isn't a bonus; it's the whole point. Set it out with warm pita and a drizzle of olive oil and it disappears fast.

• large globe eggplant

  2 eggplants (about 2 lb total)

  900g total

• tahini (sesame paste)

  3 tbsp

  45g

• fresh lemon juice

  3 tbsp

  45ml

• garlic cloves, minced or pressed

  2 cloves

  6g

• kosher salt

  3/4 tsp

  4g

• olive oil, for finishing

  2 tbsp

  30ml

  Substitution · accessibility

  Original: extra-virgin olive oil. Extra-virgin olive oil is available at all major chains and is strongly preferred here — its grassy, fruity character is part of the authentic finish. A standard 'pure' or 'light' olive oil will work but tastes noticeably blander as a finishing drizzle. If your store carries extra-virgin (look for 'EVOO' on the label), use it.

• sumac, for garnish

  1/4 tsp

  1g

  Substitution · specialty spice — widely available but not universal

  Original: sumac. Sumac is the preferred garnish; if unavailable, a tiny pinch of lemon zest and a dusting of paprika gives a similar color and mild tartness

• fresh flat-leaf parsley, roughly chopped, for garnish

  1 tbsp

  4g

1. 01

   2 min

   Heat a gas burner to high, or preheat an outdoor grill to high heat. If using a gas burner, set each eggplant directly on the grate over the open flame. If using a grill, place eggplants directly on the grates. Either way, you want direct contact with the heat source — this is what creates the smoke.

2. 02

   20 min

   Char the eggplants, turning with tongs every 4–5 minutes, until the skin is completely blackened and blistered on all sides and the eggplant has visibly collapsed and feels very soft when pressed — it should look like it's given up. Total charring time is 15–20 minutes. Don't rush this; undercooked eggplant tastes raw and bitter.

3. 03

   10 min

   Transfer the charred eggplants to a colander set over a bowl. Let them sit and steam for 10 minutes — this rest loosens the skin and lets bitter liquid drain away. Don't skip the draining; excess liquid makes the dip watery.

4. 04

   3 min

   Peel the eggplants by hand: the blackened skin should slip off easily. Discard the skin. If a few small charred bits cling to the flesh, leave them — they add flavor. Discard the stem.

5. 05

   2 min

   Chop the peeled eggplant flesh roughly on a cutting board, then transfer to a bowl. Do not use a blender or food processor — baba ghanouj should have some texture, not be a smooth purée. A fork or a few strokes of a knife is all you need.

6. 06

   3 min

   Add the tahini, lemon juice, minced garlic, and salt to the bowl. Stir and fold with a fork until everything is combined and the mixture looks creamy but still slightly chunky. Taste and adjust: more lemon if it needs brightness, more salt if it tastes flat, more tahini if you want it richer.

7. 07

   1 min

   Spread the baba ghanouj onto a shallow plate or bowl, using the back of a spoon to create a shallow well in the center. Drizzle the olive oil into the well, dust with sumac, and scatter the chopped parsley over the top. Serve at room temperature with warm pita bread.

Reheating · Hummus, baba ghanouj. Surface oxidizes — smooth and top with olive oil before serving.

Source: foodkeeper