Baba Ganoush (Authentic Smoky)

Turn your gas stovetop to medium-high heat and place the eggplants directly above the flames. Use tongs to rotate the eggplant every 3 to 4 minutes, roasting for about 15 minutes until the skin is deeply charred and the eggplant starts to deflate.

15 min · medium-high

Place the charred eggplants in a large bowl and cover with plastic wrap. Allow them to steam and cool for 15 minutes, so that excess liquid can be removed and the smoky flavour intensifies.

15 min

Cut the steamed eggplants in half lengthwise and scoop out the flesh onto a cutting board. Roughly chop the eggplant to break apart the more fibrous, stringy bits.

Add the chopped eggplant to a large mixing bowl and use a fork to mash it up. Once it becomes a nice chunky consistency, add the tahini, lemon juice, olive oil, garlic and salt, then stir with the fork until well combined.

Transfer the baba ganoush into a small serving bowl and garnish with extra chopped parsley and a drizzle of olive oil. For the best flavour, refrigerate at least an hour before serving with fresh-cut veggies or crackers.