Baba Ganoush: Traditional Middle Eastern Smoky Eggplant Dip

Ingredients

• 3 unitsEggplant

Directions

1. 1

   Place the eggplants directly over the gas flame, turning them with tongs until the skin is completely charred and looks like charcoal.

   5 min
2. 2

   Use a blowtorch to ensure the entire surface, including the tips, is charred.

3. 3

   Let the eggplants rest in a bowl for 5 minutes.

   5 min
4. 4

   Submerge the eggplants in water (or under running water) to easily peel off the charred skin by hand, leaving some tiny bits for extra smokiness.

5. 5

   Chop the softened eggplant flesh finely using a knife or a mezzaluna until it reaches a mashed consistency.

Ingredients

• 2 tbspMint leaves
• 1 large cloveGarlic
• 2 tbspTahini
• 1 whole lemonLemon juice
• 2 tbspExtra virgin olive oil
• 1 coffee spoonSyrian pepper
• 4 ratio partsSalt
• 1 ratio partBlack pepper

Directions

1. 1

   Add the finely grated garlic (using a zester for a puree texture), mint leaves, tahini, lemon juice, olive oil, Syrian pepper, salt, and black pepper to the eggplant.

2. 2

   Mix everything together with a knife until well combined.

3. 3

   Serve in a bowl, creating a well in the center and drizzling extra olive oil on top.