SyrianSide dish
Baba Ghanoush
Baba Ghanoush is a smoky, creamy dip made from grilled eggplant. The key is to char the eggplants directly on the grill until they're completely collapsed and soft, which gives the dip its characteristic depth. After a quick drain to remove excess moisture, the tender flesh gets mashed with garlic, lemon, tahini, and a touch of yogurt for tang. Finish it with fresh mint and parsley just before serving for a bright counterpoint to the smoky eggplant.
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 the tip of a knife; this helps the steam escape while 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, which should take 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.
