Baba Ghanoush
HB-0127 · Hand-built original · Syrian
SyrianSideVegetarianGluten-free
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 4 large eggplants (aubergines)
- 2 garlic cloves, crushed to a paste
- 2 tsp kosher salt, plus more to taste
- 1 lemon, juiced (about 3 tbsp)
- 3 tbsp tahini
- 3 tbsp extra virgin olive oil, plus extra to serve
- 2 tbsp Greek yogurt
- 1 pinch cayenne pepper
- 1 mint leaf, finely sliced, to garnish
- 2 tbsp flat-leaf parsley, finely chopped, to garnish
Method
- Char the eggplants whole directly over a gas flame, on a hot barbecue, or under a hot grill for 20–30 minutes, turning regularly, until the skins are blackened and blistered all over and the flesh has completely collapsed.
- Transfer to a bowl, cover, and leave for 15 minutes so the flesh steams and the skins loosen.
- Peel off and discard the burnt skins. Put the flesh in a sieve and leave to drain for 15–20 minutes, pressing gently — removing this liquid keeps the dip thick rather than watery.
- Tip the drained flesh into a bowl and mash with a fork to your preferred texture, chunky or smooth.
- Stir in the garlic, salt, lemon juice, tahini, olive oil and yogurt until well combined.
- Taste and adjust with more salt or lemon juice, then stir in the cayenne.
- Chill for at least 30 minutes for the flavours to settle. Serve in a shallow bowl with a drizzle of olive oil, scattered with parsley and mint, alongside warm flatbread.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).