Baba Ghanoush — Mediterranean Cream of Roasted Eggplants with Tahini and Olive Oil

Baba ghanoush is one of the most beloved mezzes of Middle Eastern and eastern Mediterranean cuisine. Its name means “pampered father”, and the recipe has been prepared for centuries in Lebanon, Syria, Egypt and Palestine, where the fire-roasted eggplant gives the cream its distinctive smoky aroma. Today we bring it to your table with a simple and precise recipe.

INGREDIENTS (for 4–6 people):

• 2 large eggplants (about 1 kg)
• 3 tablespoons tahini (sesame paste)
• 2–3 garlic cloves, crushed
• 3 tablespoons fresh lemon juice
• 3 tablespoons extra virgin olive oil (plus a little for serving)
• 1/2 teaspoon cumin (optional)
• Salt to taste
• For decoration: sweet paprika or red pepper, finely chopped fresh parsley, pomegranate seeds (optional)

PREPARATION STEPS:

1. Heat the oven to 220°C. Pierce the eggplants with a fork in several places, place them on a baking tray lined with baking paper and roast for 35–40 minutes, until the skin darkens and the flesh softens completely. (Tip: for a deeper smoky flavor, roast them directly over a gas flame, turning with tongs until the skin burns over the entire surface.)
2. Let them cool slightly, cut them in half lengthwise and scoop out the flesh with a spoon. Place in a colander for 10–15 minutes to drain the bitter liquid, pressing lightly.
3. Mash the flesh with a fork (or in a blender with short pulses, to keep it slightly chunky), then add the tahini, crushed garlic, lemon juice, olive oil, cumin and salt. Mix well.
4. Taste and adjust salt and lemon to preference — the cream should be balanced between the lemon’s acidity and the sweetness of the roasted eggplant.
5. Place on a serving plate, open a well in the center with a spoon, pour olive oil and decorate with sweet paprika, fresh parsley and pomegranate seeds. Serve with warm pita bread.

Prep time: 15 minutes
Cook time: 40 minutes
Total duration: about 55 minutes
Servings: 4–6

Tip: Baba ghanoush keeps in the fridge for up to 4 days in a sealed container; take it out 20 minutes before serving so it reaches room temperature.

Photo: Wikimedia Commons (CC BY-SA 2.0)