Classic Baba Ganoush Recipe

Turn a gas burner to medium-high heat. Using tongs, place the whole eggplants directly over the flame. Cook, turning every few minutes, until the skin is completely charred and blackened and the eggplant is soft and collapsed. This should take about 10-15 minutes per eggplant.

Alternatively, preheat your oven to 200°C. Pierce the eggplants all over with a fork. Place them on a foil-lined baking sheet and roast for 30-45 minutes, or until they are very soft and the skin is shriveled and browned.

Once the eggplants are roasted, set them on a plate or in a colander to cool.

When they are cool enough to handle, cut them open lengthwise and scoop out the soft flesh with a spoon. Discard the charred skin.

Place the eggplant flesh in a fine-mesh strainer set over a bowl. Let it sit for at least 15-20 minutes to drain off any excess liquid. This prevents the baba ganoush from becoming watery.

Transfer the drained eggplant pulp to a bowl. Using a fork, mash the eggplant to your desired consistency. Some people prefer it a bit chunky, while others like it smoother.

Add the minced garlic, tahini, lemon juice, olive oil, cumin, salt, and cayenne pepper (if using).

Mix everything together with a fork until well combined. Do not use a food processor unless you want a very smooth, almost pasty consistency. Mashing by hand gives a more authentic, rustic texture.

Taste the dip and adjust the seasonings as needed. You may want to add more salt, lemon juice, or even another drizzle of olive oil. The flavor should be balanced, with a good mix of smoky, nutty, and tangy notes.

Transfer the baba ganoush to a serving bowl. Drizzle with a little extra virgin olive oil and garnish with a sprinkle of smoked paprika or sumac. Serve immediately or chill in the refrigerator for at least 30 minutes to let the flavors meld.