baba ghanoush

For even smokier flavor, you can char the eggplants directly over a gas flame or on a grill, turning with tongs until blackened all over. This traditional method creates the authentic smoky taste of baba ghanoush.

Transfer the roasted eggplants to a bowl and cover tightly with plastic wrap or a lid. Let them steam for 15 minutes - this makes the skin easier to peel and helps the flesh become even more tender.

Once cool enough to handle, cut the eggplants in half lengthwise. Scoop out all the soft flesh with a spoon, discarding the charred skin completely. Let the flesh drain in a colander for 10 minutes to remove excess liquid.

Roughly chop the drained eggplant flesh and place it in a food processor or mixing bowl. Add 3 tablespoons of tahini (sesame seed paste), 2 minced garlic cloves, and the juice of 1 large lemon.

Season with 1 teaspoon of ground cumin, 1/2 teaspoon of salt, and a pinch of cayenne pepper for subtle heat. Pulse or mash until you reach your desired consistency - chunky or smooth, both are traditional.

While mixing, drizzle in 2-3 tablespoons of extra virgin olive oil to create a creamy, smooth texture. The olive oil adds richness and helps bind all the flavors together beautifully.

Taste and adjust the seasoning. You may want more lemon juice for brightness, more tahini for nuttiness, more garlic for punch, or more salt to bring all the flavors forward. Balance is key.

Finely chop 2 tablespoons of fresh parsley. Transfer the baba ghanoush to a serving bowl and create a shallow well in the center using the back of a spoon for the traditional presentation style.

Drizzle the well with extra virgin olive oil, then sprinkle with the chopped parsley, a pinch of smoked paprika, and a few whole pomegranate seeds if available for color and a sweet-tart burst.

Serve at room temperature with warm pita bread, fresh vegetables like cucumber and bell pepper strips, or as part of a mezze platter. Baba ghanoush keeps well refrigerated for up to 5 days in an airtight container.