Baba Ghanoush
A smoky roasted eggplant dip mixed with tahini.
Contains common allergens
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Instructions
- 1
Preheat your oven's broiler on high or heat a gas grill to medium-high. Prick the eggplants a few times with a fork to prevent them from bursting.
- 2
Roast the eggplants directly over the flame or under the broiler, turning every 5 minutes using tongs, until the skin is completely charred and crispy, and the flesh feels completely collapsed and soft (about 20-30 minutes).
- 3
Transfer the roasted eggplants to a bowl, cover tightly with plastic wrap, and let them steam for 10 minutes. This makes peeling easier and locks in the smoky flavor.
- 4
Carefully peel away the charred skin, scoop the soft flesh into a fine-mesh strainer, and let it drain for 5 minutes to remove bitter juices.
- 5
Transfer the drained eggplant to a mixing bowl and use a fork to mash it thoroughly, maintaining a slightly chunky texture.
- 6
Vigorously stir in the tahini, pressed garlic, fresh lemon juice, and salt until creamy. Spread onto a serving plate, create a swirl pattern, and drizzle with olive oil and a sprinkle of smoked paprika.
Plan it in Listahan
Add Baba Ghanoush to your week, check it against your household's allergens, and build the shopping list automatically.