Smoky Baba Ghanoush

Tender eggplant flesh with a distinct smoky aroma, bound by creamy tahini. The lemon's acidity cuts through the sesame richness for a perfectly balanced finish.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 285
• Protein: 6 g
• Carbs: 19 g
• Fat: 19 g

Ingredients

• 4 piece Eggplant (aubergine) ( whole )
• 3 tbsp Tahini ( sesame paste )
• 2 piece Garlic ( finely minced )
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 3 tbsp Extra virgin olive oil ( first press )
• 1 tsp Cumin ground ( powder )
• 1 pinch Gray sea salt ( for seasoning )
• 0.5 piece Pomegranate optional ( seeds )
• 0.3 piece Parsley optional ( chopped )
• 1 tbsp Pomegranate molasses

Instructions

1. Char the eggplants

   Prick the eggplants with a fork. Place them directly over a gas flame or under a very hot oven grill. The skin should blister, blacken, and become charred like coal. The flesh inside should become completely soft.

2. Extract the flesh

   Once the eggplants have collapsed, cut them in half. Scrape out the flesh with a spoon, avoiding any burnt skin pieces. Place the flesh in a colander for 10 minutes to drain the bitter liquid.

3. Chop and emulsify

   Coarsely chop the flesh with a knife on a board. In a bowl, mix the flesh with the pressed garlic, tahini, lemon juice, and cumin. Drizzle in the olive oil while stirring vigorously until the mixture is smooth and glossy.

4. Plate and garnish

   Spread the cream in a shallow dish, creating grooves with the back of a spoon. Sprinkle with pomegranate seeds and chopped parsley. Finish with a drizzle of pomegranate molasses and a final dash of olive oil.

Chef's tips

• Never blend the flesh in a food processor; you would lose the fibrous texture that defines the dish.
• If you don't have gas, place the eggplants directly on barbecue coals for an even more powerful smoky flavor.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Do not freeze, as the texture will become spongy.