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EasyAppetizersveganCC0 1.0 Universal
Authentic Charcoal-Smoked Baba Ganoush (Moutabal Eggplant and Tahini Dip)
Classic Levantine mezze crown: whole eggplants charred over open flame for profound smokiness, fork-mashed with rich sesame tahini, fresh lemon juice, garlic, and pomegranate seeds.
Prep
15 min
Cook
20 min
Total
35 min
Ingredients
servings
4
- Large firm dark eggplants2 pc
- Pure sesame tahini paste80 g
- Fresh lemon juice3 tbsp
- Garlic cloves, crushed into paste with salt2 clove
- Extra virgin olive oil40 ml
- Fresh pomegranate arils for garnish2 tbsp
- Fresh parsley, chopped1 tbsp
- Fine sea salt1 tsp
Preparation Steps
1
Pierce eggplants and char directly over gas flame or grill for 15-20 mins, turning until skin is completely blackened and flesh is collapsed and soft.
15 min timer
2
Scoop out smoky flesh with a spoon, discarding charred skin. Drain in a colander for 15 mins to shed bitter juices.
15 min timer
3
Mash flesh roughly with a fork (do not blend). Whisk in tahini, garlic paste, lemon juice, and salt until creamy and pale. Spread onto a plate, create swirls, drizzle with olive oil, and garnish with pomegranate seeds and parsley.
5 min timer
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Nutrition Facts
per servingCalories
210
Protein
5.5g
Carbohydrates
14g
Fat
16g
Allergens
Sesame Seeds
*estimated values per serving
Provenance & Public Domain Audit
Source: Middle Eastern & North African Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Levantine Gastronomic Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
