Authentic Smoky Baba Ganoush (Eggplant Dip)
Char-grilled smoky eggplant blended with creamy tahini, garlic, lemon juice, and extra virgin olive oil, topped with fresh pomegranate seeds and sumac.
Ingredients
For the Eggplant Dip
- 2 large Italian or globe eggplants (approx. 900g)
- 1/3 cup high-quality sesame tahini
- 3 cloves garlic, finely grated
- 3 tbsp fresh lemon juice
- 1/2 tsp ground cumin
- 1 tsp sea salt
- 1/4 cup extra virgin olive oil
For the Garnish & Serving
- 2 tbsp ruby pomegranate seeds
- 1 tbsp pine nuts, lightly toasted
- 1 tsp sumac spice powder
- Fresh mint leaves
- Warm za'atar pita bread triangles
Instructions
Char the Eggplants
Poke eggplants with a fork. Roast directly over an open gas flame or bake at 230°C (450°F) for 25-30 minutes, turning frequently, until the skins are completely charred and black, and the inside is collapsing and soft.
Drain the Moisture
Slice roasted eggplants open and scoop the smoky flesh into a colander. Let drain for 15 minutes to release bitter juices.
Mash & Blend
In a mixing bowl, mash the eggplant flesh with a fork for an authentic rustic texture (or pulse briefly in a food processor). Whisk in tahini, minced garlic, lemon juice, cumin, and salt until creamy.
Garnish & Serve
Spread the dip into a shallow ceramic bowl creating a swirl in the center. Drizzle generously with extra virgin olive oil, sprinkle with pomegranate seeds, toasted pine nuts, sumac, and fresh mint. Serve with warm pita bread.
Nutrition Facts
* Based on a 2,000 calorie diet.