Lebanese Baba Ganoush – Smoky Roasted Eggplant Dip

About this recipe

Method

1. 1

   Roast the whole eggplants over an open flame or under a hot grill, turning often, until the skin is charred and the flesh is very soft.

2. 2

   Let the eggplants cool, then peel away and discard the blackened skin.

3. 3

   Place the flesh in a colander and let it drain for 10 minutes to remove excess liquid.

4. 4

   Add the flesh to a bowl with the tahini, garlic and lemon juice.

5. 5

   Mash or blend, then stir in the cumin and salt until creamy.

6. 6

   Taste and adjust the seasoning with more lemon or salt as needed.

7. 7

   Spread onto a plate, drizzle with olive oil and top with parsley and pomegranate seeds.