INGREDIENTS
2 large Italian eggplants, about 1 lb each
¼ cup tahini
½ tsp roasted garlic purée
½ tsp finely minced fresh garlic
2 tbsp freshly squeezed lemon juice, plus more to taste
¼ tsp toasted and freshly ground cumin seeds
¼ cup extra virgin olive oil
2 ½ tsp sea salt, plus more to taste
DIRECTIONS
1. Use a fork to poke holes all over the eggplant.
2. Grill the eggplants or place them directly on the coals of a grill. Use tongs to carefully turn the eggplant so that all sides are exposed to the open flame. Remove the eggplants from the heat when they are very soft, completely charred all the way around, and some of the juices are starting to bubble up through the holes in the skin. NOTE: if the eggplants are leaking a lot of liquid before they are fully cooked, place them on a paper-lined baking sheet and finish cooking in a hot oven. Place the eggplants in a container with a lid, allowing them to steam and cool to room temperature.
3. Working over a large bowl, use your hands to wipe the charred skin from the eggplant. Allow the skin and juices to collect in the bowl and place the cleaned eggplant directly into the bowl of a food processor. You do not need to remove every fleck of skin from the eggplant. Once your eggplants are clean, strain the liquid that collected in the bowl, and set aside.
4. Place all the other ingredients into the food processor with the eggplant, and pulse until your desired consistency is achieved. We prefer ours with a slightly chunky texture. While puréeing, use the strained eggplant liquid to adjust the thickness. Add more salt and lemon juice to your taste. Allow to sit for about half an hour before serving so the flavors have a chance to integrate.
5. Serve cold or at room temperature. Bear in mind that if this spread is served cold, your perception of the salt and acid will be minimized—that is, it may taste under seasoned. Compensate for this by adding more salt and lemon juice. Before serving, drizzle with a healthy amount of good olive oil. Garnish with fresh herbs, za’atar, or a light sprinkling of more ground cumin if desired. We recommend serving baba ganoush as part of a first course along with grilled or roasted vegetables and fresh flatbread.
6. Store any leftovers in an airtight container in the refrigerator for up to a week.
Serve with our recipe for Grilling Season Vegetables.
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