SyrianSide dish
Baba Ghanoush
Baba Ghanoush is a creamy dip that starts with grilled eggplant. Charring the eggplants directly on the grill until they're completely collapsed is key; it gives the dip its signature smoky flavor. After a quick drain to remove excess moisture, the tender flesh gets mashed with garlic, lemon, tahini, and a touch of yogurt for a slight tang. Finish it with fresh mint and parsley for a bright, herbaceous lift just before serving.
29 minServes 4
Method
5 steps · 29 min total
- 01
Prepare Grill and Eggplants
Preheat an outdoor grill to medium-high heat, then lightly oil the grate. Prick the surface of each eggplant several times with a knife tip; this helps steam escape as they cook. - 02
Grill and Cool Eggplants
Place the pricked eggplants directly on the hot grill. Turn them frequently with tongs as the skin chars, cooking until they've completely collapsed and feel very soft — this usually takes 25 to 30 minutes. Once cooked, transfer the eggplants to a bowl, cover it tightly with aluminum foil, and let them cool for about 15 minutes.
