A smoky-aromatic Middle Eastern meze where eggplant, grilled almost to charring in the oven or on the stovetop, is blended with tahini, lemon, and garlic. Served alongside hummus, baba ghanoush is a light yet satisfying classic of meze tables.
Char the eggplants over an open flame or under the oven grill, turning until the skins are completely blackened and the flesh is fully softened.
Once cooled slightly, peel the eggplants and transfer the flesh to a bowl; mash with a fork to a near-smooth texture with a few small pieces remaining.
Add the tahini, lemon juice, crushed garlic and salt, then mix; if too thick, you can thin it with a few drops of water.
Spread the baba ganoush onto a serving plate, drizzle with olive oil and garnish with finely chopped parsley and, if desired, pomegranate seeds before serving.
Important: Char the eggplants until the skin turns completely black and the inside is fully soft, otherwise the smoky flavor won't develop. Contains sesame (tahini).
If you put a tray under the eggplants while roasting them and turn them often, they char evenly on all sides and the roasted flavor becomes more pronounced.
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