Baba Ganoush

A Middle Eastern appetizer made with eggplants grilled over an open flame, tahini, garlic, and lemon. A smoky, creamy, and aromatic dip.

Ingredients

• 4 pcs Eggplants
• 2 clove Garlic
• 2 tsp Kosher salt
• 1 pcs Lemon
• 3 tbsp Tahini
• 3 tbsp Extra virgin olive oil
• 2 tbsp Greek yogurt
• 1 pinch Cayenne pepper
• 1 tbsp Mint
• 2 tbsp Parsley

Instructions

1. Preheat the grill to medium-high heat and lightly oil the grates. Prick the eggplant skin with a knife in several places.
2. Place the eggplants directly on the grates and turn frequently with tongs until the skin is charred. Cook for 25–30 minutes until completely softened. Transfer to a bowl, cover tightly with foil, and let cool for ~15 minutes.
3. Cut the eggplants in half and scoop the flesh into a colander set over a bowl. Let drain for 5–10 minutes.
4. Transfer the flesh to a bowl. Add crushed garlic and salt, mash for about 5 minutes until creamy but still textured. Stir in lemon juice, tahini, olive oil, and cayenne pepper, then add the yogurt.
5. Cover with plastic wrap and refrigerate. Before serving, fold in the mint and parsley and adjust the seasoning to taste.