Smoky Baba Ganoush 🥄 fire-roasted eggplant 🇱🇧

Description

Silky, smoky eggplant dip whipped with tahini, lemon, and garlic—finished with a lush olive-oil sheen and a sprinkle of sumac. 🫒

Hook
Char till the skins are black and the flesh collapses—drain well, then whip for cloud-light texture. 🔥

Ingredients

• 🍆 Globe eggplants: 1 kg (2 large / 2.2 lb)
• 🌿 Tahini: 60 g (¼ cup / 2.1 oz)
• 🍋 Fresh lemon juice: 45 ml (3 tbsp / 1.5 fl oz)
• 🧄 Garlic, micro-planed: 6 g (1–2 cloves / 0.2 oz)
• 🌶️ Ground cumin: 1 g (½ tsp / 0.04 oz)
• 🧂 Fine salt: 6 g (1 tsp / 0.21 oz), to taste
• 🫒 Extra-virgin olive oil (in dip): 30 ml (2 tbsp / 1 fl oz)
• 🌿 To finish: olive oil, sumac or paprika, chopped parsley, pomegranate seeds (optional), warm pita

Preparation

1. 1️⃣ Char the eggplants — Grill 230–260°C (450–500°F), turning every 5 min for 20–25 min until skins are blackened and flesh is very soft; or broil on high 15–20 min; or char over a gas flame 8–12 min. Ready when they slump and the center reads ≥96°C (205°F).
2. 2️⃣ Steam & drain — Bowl + cover 10 min to steam. Split, scoop flesh into a colander set over a bowl; drain 10 min.
3. 3️⃣ Whip the base — In a bowl whisk tahini, lemon juice, garlic, cumin, and salt 30–40 sec until creamy and pale.
4. 4️⃣ Fold & emulsify — Rough-chop the drained eggplant; fold into the bowl while drizzling in 30 ml olive oil. Keep some texture; avoid over-processing.
5. 5️⃣ Season & serve — Adjust salt/lemon. Swirl in a shallow bowl; top with olive oil, sumac, parsley, and optional pomegranate. Serve with warm pita or veg.

Total Time

⏱️ Prep: 10 min
🔥 Cooking: 20–25 min
😌 Rest/Drain: 20 min
🕒 Total: 50–55 min

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