Ingredients:
- large globe eggplants
- Tablespoons tahini paste
- Tablespoons fresh lemon juice
- medium garlic cloves, peeled
- /2 teaspoon fine sea salt
- /4 teaspoon ground cumin
- Tablespoons ice water (optional)
- Tablespoons extra virgin olive oil (for drizzling)
- Tablespoon fresh parsley, finely chopped
- Pinch of smoked paprika or sumac (optional)
Instructions:
- Prepare the Aubergines for Charring: Prick the skin of the eggplants several times deeply with a fork or knife.
- Char the Aubergines: Place eggplants directly onto an open gas flame or hot grill. Turn frequently until the skins are blackened, blistered, and the flesh is completely collapsed and soft inside (about 20-30 minutes).
- Steam and Cool: Immediately transfer the hot aubergines to a bowl and cover tightly with a lid or plastic wrap for 15 minutes to steam. Allow them to cool enough to handle.
- Extract the Flesh: Slice the cooled aubergines open lengthwise. Scoop the soft, smoky flesh into a fine mesh sieve set over a bowl for 10 minutes to drain any excess liquid. Discard the skin.
- Prepare the Base: Place the drained flesh, garlic, lemon juice, salt, and cumin (if using) into the food processor. Pulse briefly.
- Incorporate Tahini: Add the tahini paste. Process until the mixture is relatively smooth, stopping to scrape down the sides. If the mixture looks too stiff, add 1-2 tablespoons of ice water to achieve a silkier texture.
- Taste and Adjust: Check seasoning. Add more salt or lemon juice as needed—it should have a nice tart bite.
- Plating: Spoon the Baba Ganoush onto your serving dish, swirling the top with the back of a spoon to create texture.
- Garnish and Serve: Drizzle generously with high-quality olive oil, sprinkle with fresh parsley, and finish with a dusting of sumac or paprika.