Baba ghanoush is one of the most famous and delicious Levantine appetizers. It is made by grilling eggplants over direct heat, then mixing them with garlic, olive oil, and tahini to create a creamy texture with a rich smoky flavor. It is usually served with fresh vegetables or warm bread and can also be enjoyed as a satisfying standalone dish.
Preparation Time
40 minutes
Serves
3 people
Ingredients
2 medium eggplants
2 garlic cloves (thinly sliced)
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons tahini
Paprika (to taste)
Chopped parsley (for garnish)
Preparation Method
Preheat a grill to medium-high heat.
Cut the eggplants in half lengthwise and make deep slits in the flesh. Insert the garlic slices into the cuts.
Brush the eggplants with olive oil and season with salt and black pepper.
Grill for about 20 minutes, turning occasionally until soft and well-charred.
Place the grilled eggplants in a bowl and cover for 10 minutes to steam.
Scoop out the flesh along with the garlic and place it in a food processor. Add olive oil, tahini, salt, and pepper. Blend until smooth and creamy.
Transfer to a serving dish and garnish with paprika and parsley.
Serve with warm bread or fresh vegetables.
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