Baba Ghanoush
Baba ghanoush is a smoky eggplant dip found across the Levant, with Syrian versions typically leaning on tahini for a richer, creamier texture than some of its neighbors. The name translates roughly to 'pampered father' or 'coy father,' and while its exact origin is debated, most accounts agree the dish grew out of home kitchens rather than any single royal court. The defining step is charring the eggplant directly over fire until the skin blackens and blisters, since this is what gives the flesh its deep, smoky flavor that no oven can fully replicate. Cooks are often judged on how well they control this step: char it too little and the dip tastes flat, char it too long and the flesh turns bitter.
Charred directly over flame
The eggplants are blackened over an open flame rather than baked, which is what gives the dip its distinctive smoky flavor.
Steamed before peeling
Resting the charred eggplants in a covered bowl loosens the skin and makes it easy to peel away cleanly.
Tahini folded in for creaminess
Tahini is stirred into the mashed flesh along with garlic and lemon, giving the dip a rich, nutty smoothness.
Finished with olive oil and pomegranate
A drizzle of olive oil and a scatter of pomegranate seeds add richness and a burst of color and tartness on top.
Ingredients 4 servings
- 2 large eggplants
- 3 tbsp tahini
- 2 cloves garlic, crushed
- 2 tbsp lemon juice
- 2 tbsp olive oil, plus extra for drizzling
- 1/2 tsp ground cumin
- Salt, to taste
- 1 tbsp pomegranate seeds, for garnish
- Fresh parsley leaves, chopped, for garnish
How to make it
- 1Char the eggplants directly over an open flame or under a hot grill, turning occasionally, until the skin is blackened and blistered all over.
- 2Transfer the charred eggplants to a covered bowl and let them steam for about ten minutes so the skin loosens.
- 3Peel off the blackened skin and drain the flesh in a colander to remove excess liquid.
- 4Mash the eggplant flesh with a fork until mostly smooth, leaving a few small chunks for texture.
- 5Stir in the tahini, crushed garlic, lemon juice, cumin, and salt, mixing until the dip is creamy and well combined.
- 6Spread the mixture onto a plate and drizzle generously with olive oil.
- 7Garnish with pomegranate seeds and chopped parsley before serving with warm flatbread.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
