Baba Ghanoush
A velvety purée of grilled eggplants, enriched with tahini and olive oil. This flavorful Syrian mezze delights the palate with its authentic flavors.
🛒 Ingredients
4 servings
- 4 large eggplants
- 2 garlic cloves
- 2 teaspoons fine salt
- 1 lemon
- 3 tablespoons tahini
- 3 tablespoons extra virgin olive oil
- 2 tablespoons Greek yogurt
- 1 pinch cayenne pepper
- 1 fresh mint leaf
- 2 tablespoons fresh parsley
Watch the original video
Watch on TikTokDirections
- 1
Preheat an outdoor grill to medium-high heat and lightly oil the grate. Prick the skin of the eggplants several times with the tip of a knife.
- 2
Place the eggplants directly on the grill. Turn them frequently as the skin blackens. Cook for 25 to 30 minutes until they collapse. Transfer to a bowl, cover with aluminum foil, and let rest for 15 minutes.
- 3
Cut the eggplants in half and scrape the flesh into a colander. Let drain for 5 to 10 minutes.
- 4
Transfer the eggplant to a bowl. Add the crushed garlic and salt; mash until a creamy consistency is reached. Stir in the lemon juice, tahini, olive oil, and cayenne pepper. Mix in the yogurt.
- 5
Cover and refrigerate until completely chilled. Stir in the mint and parsley, and adjust the seasoning before serving.
💡 Chef's Tip
You can also roast the eggplants in the oven at 425°F for 30-35 minutes. Keeps for 3 days in the refrigerator.
