This smoky Middle Eastern appetizer is made by charring eggplant in the oven or over a stovetop flame, then mixing it with tahini, lemon, and garlic. Served alongside hummus, baba ghanoush is a light yet satisfying classic on a mezze table.
Turn the eggplants over a stovetop flame or under the oven broiler until the skins are charred black and the flesh is completely soft.
Let the eggplants cool, peel them, and put the flesh in a bowl. Mash with a fork until mostly smooth, leaving a few small pieces.
Add the tahini, lemon juice, crushed garlic, and salt and mix. If the dip is too thick, thin it with a few drops of water.
Spread the baba ghanoush on a serving plate and drizzle with olive oil. Garnish with finely chopped parsley and pomegranate seeds if desired, then serve.
Important: Char the eggplant skins until black and roast the flesh until completely soft; otherwise, the smoky flavor will not develop. Contains sesame (tahini).
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