Smoke Silk Truly Authentic Baba Ganoush Recipe

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with foil. Pierce the skin of each eggplant 4-5 times deeply with a sharp knife.
2. Roast the eggplants directly on the oven rack until the skin is blistered and black, and the flesh yields completely when pressed (approx. 30–40 minutes). Alternatively, char them over a gas flame using tongs until completely collapsed.
3. Allow the eggplants to cool slightly, then slice them lengthwise. Use a spoon to scoop all the soft, smoky flesh into a fine-mesh sieve set over a bowl. Discard the charred skin.
4. Let the eggplant flesh drain for 10–15 minutes to remove excess bitter liquid. Transfer the drained flesh to a mixing bowl and lightly chop it with a fork.
5. Add the minced garlic, tahini, 2 tablespoons of lemon juice, cumin, and salt to the eggplant. Stir vigorously with a fork until well combined and relatively smooth. Avoid over-processing if using a machine.
6. Taste and adjust seasoning: add the remaining lemon juice if brightness is needed, or more salt. Stir in the 2 tablespoons of olive oil until fully incorporated.
7. Transfer the Baba Ganoush to a shallow serving dish. Use the back of a spoon to create a shallow swirl in the center.
8. Drizzle generously with high-quality extra virgin olive oil. Garnish with chopped fresh parsley and a light dusting of smoked paprika, if desired. Serve at room temperature or slightly chilled with warm pita bread.