Lebanese Baba Ghanoush (Grilled Eggplant Dip with Tahini)
Dive into the flavors of the Levant with this creamy and smoky Baba Ghanoush, a grilled eggplant dip enhanced by the nutty richness of tahini and a hint of lemon. Its velvety texture and grilled aroma will transport you straight to an authentic Lebanese mezze. Perfect for dipping crunchy vegetables or warm bread, it also works wonderfully as an appetizer or light starter. Made with love, this classic of oriental cuisine is a true taste journey that awakens all the senses.
Ingredients
- eggplants2 large
- tahini (sesame paste)3 tablespoons
- lemon juice2 tablespoons
- garlic1 clove
- extra virgin olive oil2 tablespoons
- salt1/2 teaspoon
- ground cumin1/2 teaspoon
- fresh parsleya few sprigs
- sumac (optional)for sprinkling
Instructions
- 1
Preheat oven to 200°C. Prick the eggplants with a fork, place them on a baking sheet and roast for 40 minutes until tender and the skin is charred.
- 2
Let the eggplants cool slightly, then cut them in half and scoop out the flesh with a spoon. Drain it in a colander for 10 minutes to remove excess water.
- 3
In a mortar or bowl, mash the garlic with the salt into a paste. Add the eggplant flesh, tahini, lemon juice, cumin and half the olive oil.
- 4
Mix well with a fork or pulse in a blender to get a creamy but still slightly rustic texture. Taste and adjust seasoning.
- 5
Transfer the dip to a serving dish, drizzle with the remaining olive oil, sprinkle with sumac if desired and garnish with parsley leaves.
- 6
Serve at room temperature with pita bread or crudités.
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