Baba Ganoush

Smoky roasted eggplant dip with tahini, lemon, and garlic.

Ingredients

• 2 large eggplants
• 3 tbsp tahini
• 2 garlic cloves, minced
• 3 tbsp lemon juice
• 2 tbsp olive oil
• Salt
• Pomegranate seeds, parsley, olive oil for garnish
• Pita bread for serving

Method

1. Char eggplants directly over a gas flame (or under the broiler) until skin is blackened all over and flesh is completely soft (10-15 min, turning frequently).

2. Let cool slightly. Scoop out the soft flesh, discarding skin and excess liquid.

3. Mash eggplant with tahini, garlic, lemon juice, olive oil, salt.

4. Spread on a plate. Garnish with pomegranate seeds, parsley, olive oil drizzle.

5. Serve with warm pita.

What You're Practicing

• Charring directly over flame gives the signature smoky flavor — a broiler works but isn't as smoky.
• Drain excess liquid from the eggplant flesh or the dip will be watery.