Authentic Baba Ghanoush Recipe The Ultimate Smoky Dip

Instructions:

1. Pierce the aubergines several times with a fork. Place directly over a medium-high gas flame or on a dry, screaming-hot grill pan. Turn frequently until the skin is completely blackened and blistered, and the flesh is completely collapsed and soft (about 20–30 minutes).
2. Transfer the charred aubergines to a bowl and immediately cover tightly with cling film or a lid for 15 minutes. This traps the steam and loosens the skin.
3. Once cool enough to handle, slice the aubergines open. Scrape the smoky flesh into a colander. Allow it to drain for 5 minutes to remove excess bitter liquid. Discard the skin.
4. In a medium bowl, whisk together the tahini, lemon juice, minced garlic, 2 tablespoons of olive oil, salt, and cumin (if using) until well combined.
5. Add the drained aubergine pulp to the tahini mixture. Stir vigorously with a fork until it reaches your desired consistency—slightly chunky is authentic, but smooth is also acceptable.
6. Taste and adjust salt or lemon as needed. Transfer the Baba Ghanoush to a shallow serving dish. Use the back of a spoon to create a swirl or well in the centre.
7. Drizzle generously with good quality olive oil, sprinkle with chopped parsley and paprika. Serve immediately or chill for up to 4 hours.