Levantine cuisine · Salads & Mezze

Baba Ghanoush

Smoky eggplant purée with tahini and lemon – best when roasted over an open flame.

Ingredients · for 4 servings

• 3 large eggplants
• 3 tbsp tahini
• 1 lemon
• 2 garlic cloves
• 1/2 tsp cumin
• 4 tbsp olive oil
• Salt
• Pomegranate seeds, for garnish
• 1/2 bunch parsley

Instructions

1. Pierce the eggplants several times and char directly over a gas flame or under the oven broiler for 20–25 min, turning, until blackened all over and collapsed – the charred skin gives the smoky flavor.
2. Let cool briefly, slice open lengthwise and scoop out the soft flesh.
3. Drain in a sieve for 10 min, so the purée doesn't turn bitter and watery.
4. Mash the eggplant flesh with a fork – don't purée it, some texture is part of it.
5. Work in the tahini, lemon juice, pressed garlic, cumin and salt.
6. Spread flat, drizzle with olive oil and serve with pomegranate seeds and parsley.