Public service notice: authentic baba ganoush dose not need smoked paprika, acidity regulators, or any preservatives other than fresh lemon juice. While there are certain dips I might purchase – such as tzatziki, taramasalata, and even hummus, with caution – pre-packaged versions of this smoky Middle Eastern eggplant dip often come across as slimy and lack the robust flavor of a freshly prepared batch.
Preparation Time: 15 minutes
Draining Time: 30 minutes
Cooking Time: 40 minutes
Serves: 2-4
Main Ingredients:
- 2 large eggplants(approximately 650g)
- 2 tablespoons tahini
- The juice of one lemon
- 2 cloves garlic
- A small bunch of mint or flat-leaf parsley, leaves separated.
- A pinch of salt to taste.
- A tablespoon of pomegranate seeds (optional).
- A couple tablespoons extra-virgin olive oil.
, plus a bit more for finishing touches.
, peeled.
1 Cooking Methods for Eggplants: Grill, Roast or Barbecue?
The secret to achieving the perfect baba ganoush lies in charring the eggplants over high heat until their skin is burnt and their flesh is tender. The most effective method is grilling on a barbecue; however, if you have a gas stove, that works well too. Alternatively, you can use an overhead grill or bake them in a hot oven; just keep in mind that these methods may not impart the same delightful smoky flavor that grilling does.
2 Preparing the Eggplants for Cooking…
3 …or Cook Them on Your Stove Top!
If opting for stovetop cooking with gas flames directly beneath them is your choice—turn them regularly to ensure even cooking. For wider eggplants that require additional cooking time after charring, transfer them into an oven preheated to around 240°C (220°C fan)/475°F/gas mark 9 for about 40 minutes. A blowtorch can also be handy at this stage if available!