Smoky Charred Baba Ganoush
Eggplant charred until blackened, then blended into silky, smoky dip with tahini, lemon, and garlic. The star ingredient is the eggplant itself—its sweetness and char are what make this dip sing.
- Total time
- 20 min
- Servings
- 6
- Calories
- 85
- Protein
- 2g
Ingredients
- 2 whole eggplant, medium
- 3 tbsp tahini
- 1 whole lemon, juiced
- 2 whole garlic cloves, minced
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp smoked paprika
Instructions
- 1
Pierce each eggplant several times with a fork to prevent bursting.
- 2
Place eggplants directly over a gas flame or under a broiler, turning occasionally, until skin is completely blackened and flesh collapses inside, 10–12 minutes.
- 3
Cool eggplants for 2 minutes, then scoop soft flesh into a colander and let drain 3 minutes to remove excess liquid.
- 4
Combine drained eggplant, tahini, lemon juice, and garlic in a food processor; blend until smooth and creamy, ~90 seconds.
- 5
Drizzle in olive oil while blending until the dip reaches a silky, pourable consistency.
- 6
Transfer to a bowl, season with salt and smoked paprika, drizzle with a touch more olive oil, and serve at room temperature.
Tools you’ll need
- kitchen fork
- tongs
- colander
- food processor
- serving bowl
- spoon
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