Ingredients:

  • medium-large globe eggplants (approx. 1.2 kg total)
  • /4 cup (60 ml) Good quality, runny Tahini Paste
  • tablespoons (45 ml) Freshly squeezed Lemon Juice
  • medium Garlic Cloves, finely minced or grated
  • tablespoons Extra Virgin Olive Oil, plus extra for drizzling
  • teaspoon Fine Sea Salt, or to taste
  • /2 teaspoon Ground Cumin
  • tablespoons Fresh Parsley, finely chopped
  • Pinch of Smoked Paprika or Sumac, for garnish

Instructions:

  1. Preheat oven broiler/grill to high. Pierce eggplants deeply several times with a fork to prevent exploding. Place directly onto a baking sheet.
  2. Broil for 15–20 minutes per side, rotating occasionally, until the skin is completely blackened and blistered, and the flesh is completely soft and collapsing inward. The eggplant must feel mushy when gently squeezed.
  3. Immediately transfer the hot eggplants into a bowl and cover tightly with cling film or a lid for 10 minutes to steam, making the skin easy to peel.
  4. Once cool enough to handle, slice the eggplant open. Scoop out only the smoky flesh, discarding the tough, charred skin and any overly browned bits. Drain the pulp briefly in a sieve if it seems very watery.
  5. Place the eggplant pulp into a mixing bowl. Mash coarsely with a fork or pulse lightly in a food processor until mostly smooth.
  6. Add tahini, lemon juice, minced garlic, salt, and cumin to the pulp. Whisk vigorously until fully incorporated and creamy.
  7. Slowly drizzle in the 3 tablespoons of olive oil while continuing to whisk until emulsified. Taste and adjust seasoning (usually requires more lemon juice or salt).
  8. Transfer the Baba Ganoush to a serving dish. Cover and chill for at least 15 minutes. Before serving, create a well in the centre, drizzle generously with extra virgin olive oil, and sprinkle with fresh parsley and smoked paprika/sumac.