Baba Ganoush
Eggplant charred directly over an open flame until collapsed and smoky, then drained of its bitter liquid before blending with tahini and garlic - baking in the oven skips the smokiness that defines the dish.
⏱ 45 min🍽 6 servings
snackveganmediterranean
Ingredients
- •2 large eggplants
- •1/4 cup tahini
- •1 lemon, juiced
- •2 cloves garlic
- •2 tbsp olive oil
- •Salt to taste
Steps
- 1.Char the whole eggplants directly over an open gas flame or grill, turning occasionally with tongs, until the skin is blackened all over and the flesh has collapsed and softened, 15-20 minutes - this direct char is what gives baba ganoush its smoky flavor; an oven won't do it.
- 2.Slit the charred eggplants open and let them drain in a colander for 15-20 minutes, then scoop out the flesh, discarding the skins and the bitter liquid that drains out.
- 3.Blend the drained eggplant flesh with tahini, lemon juice, and garlic until smooth.
- 4.Season with salt and drizzle with olive oil before serving.