Traditional Baba Ghanoush

At our last family picnic, my grandmother brought her famous Baba Ghanoush. As she served it, she shared a story about how her grandmother used to make it over an open flame, giving it that distinct smoky flavor. We all agreed that the magic ingredient in every Baba Ghanoush is a touch of family history.

Ingredients

  • 2 large eggplants
  • 1/4 cup tahini (sesame seed paste)
  • 1/4 cup fresh lemon juice (about 1 large lemon)
  • 2 cloves garlic, minced
  • 1/4 cup extra-virgin olive oil, plus extra for drizzling
  • 1/2 teaspoon ground cumin
  • Salt, to taste
  • Optional garnishes: paprika, chopped parsley, pomegranate seeds

Instructions

Step 1: Roasting the Eggplants

Preheat your oven to 400°F (200°C). Prick the eggplants with a fork in several places, and place them on a baking sheet. Roast for about 45 minutes, turning occasionally, until the skin is charred and the eggplants are very soft.

Step 2: Preparing the Eggplants

Allow the roasted eggplants to cool. Once cool enough to handle, scoop out the flesh into a strainer and let it drain for a few minutes to remove excess liquid. Transfer the eggplant flesh to a mixing bowl.

Did you know? The name “Baba Ghanoush” translates to “pampered father” or “father of the spoiled,” hinting at the luxurious and rich texture of the dish. This delectable dip has roots in the Levant region, including Lebanon and Syria, and has become a staple in Middle Eastern cuisine. Traditionally, the eggplants are grilled over an open flame to achieve a distinctive smoky flavor that has captivated food lovers for centuries.

Step 3: Mixing the Ingredients

Add the tahini, lemon juice, minced garlic, ground cumin, and salt to the eggplant flesh. Mix well until smooth and creamy. You can use a food processor for a smoother texture or mash by hand for a chunkier consistency.

Step 4: Serving

Transfer the Baba Ghanoush to a serving bowl. Create a swirl on top with the back of a spoon and drizzle with extra olive oil. Garnish with paprika, chopped parsley, and/or pomegranate seeds for extra flavor and presentation. Serve with warm pita bread or fresh vegetables.

Tips

  • For a more intense smoky flavor, you can grill the eggplants over an open flame instead of roasting them in the oven.
  • If you prefer a milder garlic flavor, roast the garlic cloves along with the eggplants before adding them to the mixture.
  • Store any leftovers in an airtight container in the refrigerator for up to 4 days.
  • Experiment with additional flavors like roasted red peppers or fresh herbs for unique variations on classic Baba Ghanoush.