Baba ghanoush

Ingredients

6 servings
  • eggplanteggplants3
  • garlicminced1clovecloves
  • tahini2tbsp
  • lemon juice3tbsp
  • olive oil3tbsp

Steps

  1. Cook the eggplants so as to burn the skin, giving their flesh a smoky flavour.

    If you have access to an open flame, such as a fireplace or a gas burner, simply place the eggplants over the fire for 10 to 30 minutes.

    Alternatively, you can use an oven set at the highest possible temperature. In this case, cut the eggplants in half lengthwise. Place them on the oven tray, flat face down, and put the tray as close as possible to the top heating element for 30 to 90 minutes.

  2. If you haven't already, cut the eggplants in half lengthwise. Scoop out the flesh into a mixing bowl and crush it gently with a fork or a whisk. Discard the burnt skin.

  3. Add the rest of the ingredients into the bowl, mix everything and add salt to taste.

  4. Let the baba ghanoush rest in the fridge for a few hours before serving.

Notes

You can serve the baba ghanoush immediately, but letting it rest for a while helps develop flavour. In particular, avoid putting too much garlic early on, as the garlic taste will become more pronounced after a while.