Baba Ghanoush

Name: Baba Ghanoush
Total time: 41 min
Yield: 2 servings
Cuisine: lebanese
Ingredients: 2 pcs Eggplant; 3 tbsp Tahini; 1 pcs Lemon; 2 pcs Garlic; 3 tbsp Olive Oil; 1 tsp Kosher Salt; 2 tbsp Parsley; 2 tbsp Pomegranate Seeds; 0.5 tsp Sumac

Smoky eggplant whipped with tahini and lemon, finished with olive oil and herbs.

Ingredients

2 pcs Eggplant
3 tbsp Tahini
1 pcs Lemon
2 pcs Garlic
3 tbsp Olive Oil
1 tsp Kosher Salt
2 tbsp Parsley
2 tbsp Pomegranate Seeds
0.5 tsp Sumac

Method

Pierce {eggplant} and place it directly over a gas flame or under a broiler on high heat, turning often for deep, even blackening. Cook until the skin is fully collapsed and the flesh is very soft and smoky, then season lightly with {kosher_salt}. Complete charring is critical for true baba ghanoush flavor.
Transfer {eggplant} to a colander, split it open, and scoop out the flesh, leaving most seeds behind. Let it drain until excess liquid drips away and the texture looks thick rather than watery.
On a board or in a bowl, finely mince {garlic} with a pinch of {kosher_salt}, then mash with the drained {eggplant}. Stir in {tahini}, {lemon}, and {olive_oil} gradually until smooth but still slightly rustic. Taste and adjust with more {kosher_salt} so the lemon and smoke stay balanced.
Spread the baba ghanoush onto a plate with a shallow well, drizzle with more {olive_oil}, then finish with {parsley}, {sumac}, and {pomegranate_seeds} for brightness and texture.