Snack · 40 min · middle-eastern

Smoky Baba Ganoush

✓ USDA-verified nutrition data

Ingredients

• 2 large Eggplant
• 1/3 cup Tahini
• 1 Lemon
• 2 cloves Garlic
• 2 tbsp Olive oil
• 1/2 tsp Cumin
• 2 tbsp Parsley

Steps

1. Prick the eggplants all over and char directly over a gas flame or under a broiler, turning, until the skin is blackened and the flesh collapses, about 20 minutes — the smoke is the entire point.
2. Cool 10 minutes, then split and scoop the flesh, leaving any bitter juices behind in the skin.
3. Mash with a fork until smoky and chunky; a food processor makes it gummy.
4. Fold in the tahini, lemon juice, grated garlic, and cumin.
5. Salt until the smoke and lemon balance — it takes more than you think.
6. Swirl into a bowl, pool olive oil on top, and scatter with parsley.

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