Imported from Instagram

Proper Baba Ghanouj (Smoky Eggplant Dip)

Name: Proper Baba Ghanouj (Smoky Eggplant Dip)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 4 Glass House eggplants (Poke before charring); 3 Garlic cloves (The source gives a range of 3–4 cloves; use 3 to 4 cloves); Salt (To taste; used in the tahini paste and for final seasoning); 0.25 cup Tahini; 0.5 lemon Lemon juice (Use more if needed, to taste); 1 heaped tbsp Greek yogurt (Described as the author's mother's secret ingredient); Pomegranate seeds (For garnish); Sumac (For garnish); Fresh oregano (For garnish); Extra-virgin olive oil (For garnish; use the best quality available); Fresh Lebanese bread (For serving)

Recipe by Sunday Kitchen @sundaykitchenau · Instagram

Imported by Mahira Zahid on SeeMeCook

A smoky Lebanese eggplant dip made with charred eggplant, tahini, garlic, lemon, and a little Greek yogurt for a textured finish. It is garnished with sumac, pomegranate seeds, oregano, and extra-virgin olive oil, then served with fresh Lebanese bread.

6 servings40 minMiddle Eastern

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Ingredients

4 Glass House eggplants (Poke before charring)
3 Garlic cloves (The source gives a range of 3–4 cloves; use 3 to 4 cloves)
Salt (To taste; used in the tahini paste and for final seasoning)
0.25 cup Tahini
0.5 lemon Lemon juice (Use more if needed, to taste)
1 heaped tbsp Greek yogurt (Described as the author's mother's secret ingredient)
Pomegranate seeds (For garnish)
Sumac (For garnish)
Fresh oregano (For garnish)
Extra-virgin olive oil (For garnish; use the best quality available)
Fresh Lebanese bread (For serving)

Steps

1
Poke the eggplants all over.
2
Char the eggplants until the skins are charred and smoky. The source says that a charcoal barbecue gives the best result, but a gas stove can also be used.
3
Make the tahini paste by combining the garlic, salt, tahini, lemon juice, and Greek yogurt.
4
Remove the charred eggplant skins under cold running water.
5
Add the peeled eggplant flesh directly to the tahini paste and mix so the finished baba ghanouj remains textured rather than becoming a one-dimensional purée.
6
Taste and adjust the seasoning, adding more lemon juice if needed.
7
Plate the baba ghanouj.
8
Garnish with sumac, pomegranate seeds, fresh oregano, and extra-virgin olive oil. Serve with fresh Lebanese bread.

Notes

The source does not specify exact charring time, heat level, or a visual doneness cue beyond charring the skins. It recommends charcoal barbecue for the best smoky flavor, with a gas stove as an alternative. Quantities for salt and garnishes are not specified.