Baba Ghanoush

Recipe View 5 mins Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. (5 minutes)

Recipe View 40 mins Place eggplant on the prepared baking sheet, and pierce holes in the skin with a fork to allow steam to escape. Roast in the preheated oven, turning occasionally, until the eggplant is very soft, the skin is slightly charred, and it yields easily to the touch, 30 to 40 minutes. (40 minutes)

Recipe View 10 mins Remove the eggplant from the oven and set aside until cool enough to handle. Slice the eggplant in half lengthwise and scoop the flesh into a colander or fine-mesh sieve set over a bowl. Allow the eggplant to drain for at least 5 minutes to remove excess moisture. This step is crucial for achieving a creamy, not watery, baba ghanoush. (10 minutes)

Recipe View 5 mins In a blender or food processor, combine the drained eggplant flesh, lemon juice, tahini, toasted sesame seeds, and minced garlic. Puree until smooth and creamy. Season with salt and pepper to taste. For a more rustic texture, pulse the ingredients instead of fully pureeing. (5 minutes)

Recipe View 5 mins Transfer the eggplant mixture to a medium-sized mixing bowl. Slowly drizzle in the olive oil, mixing continuously until well combined. This will emulsify the mixture and create a silky-smooth texture. (5 minutes)

Recipe View 2 mins Taste and adjust the seasoning as needed. Add more lemon juice for brightness, tahini for nutty depth, or salt and pepper to enhance the overall flavor. (2 minutes)

Recipe View 30 mins Refrigerate the baba ghanoush for at least 30 minutes to allow the flavors to meld and the dip to chill completely. This step is essential for optimal flavor and texture. (30 minutes)

Recipe View Before serving, drizzle with extra virgin olive oil and garnish with a sprinkle of toasted sesame seeds or a dusting of smoked paprika for added visual appeal and flavor. Serve with warm pita bread, an array of fresh vegetables, or as a flavorful accompaniment to grilled meats or fish.