Baba Ghanoush
A Syrian snack. Ready in about 1 hour 25 minutes. Difficulty: medium.
- 55 minPrep (about)
- 30 minCook (about)
- 1 hr 25 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Fresh & other
- 3 egg plants
- 2 cloves garlic
- 1 lemon
- 1 ½ tbsp greek yogurt
- 1 mint Shopping tip: Fresh mint leaves.
Sauces & oils
- 2 ½ tbsp tahini
- 2 ½ tbsp extra virgin olive oil
Spices & seasonings (3): kosher salt, cayenne pepper, parsley
- 1 ½ tsp kosher salt
- 1 pinch cayenne pepper
- 1 ½ tbsp parsley Shopping tip: Fresh flat-leaf (Italian) parsley. Curly works too.
How to make it
Steps in our own plain words.
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Heat outdoor grill for medium-high heat plus lightly oil the grate.
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Prick your surface of your skin of eggplants several times using the tip of a knife.
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Place eggplants directly on grill.
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Turn often with tongs while skin chars.
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Heat till eggplants have collapsed and are very tender, 25 to 30 minutes.
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Move to a bowl.
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Cover tightly with aluminum foil and let it cool, about 15 minutes.
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Wait until eggplants are cool enough to handle.
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Split them in half and scrape flesh in a colander placed over a bowl.
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Drain 5 or 10 minutes.
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Move eggplant to mixing bowl.
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Add crushed garlic and salt.
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Mash till creamy but with a little texture, around 5 minutes.
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Whisk in cayenne pepper, olive oil, tahini and lemon juice.
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Stir in yogurt.
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Cover bowl with plastic wrap.
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Refrigerate until completely chilled.
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Mix in mint plus parsley, plus taste to adjust seasonings before serving.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.