This is the second-most popular dish (next to hummus). The smoky taste of the chargrilled eggplant sets it apart. It is a great dip as part of a mezze spread or a side dish for barbecued meats or fish. This dip is known by two names, one being baba ghanouj and the other mutabbal beitinjan.
SERVINGS: 4–6
INGREDIENTS:
- 4 medium eggplants
- ¼ cup tahini
- ½ cup yogurt
- 2 cloves garlic, mashed
- Juice of 1 lemon (adjust according to taste)
- Sea salt
- Extra virgin olive oil
- Fresh pomegranate seeds, to garnish
- ¼ cup toasted pine nuts
INSTRUCTIONS:
- Pierce the eggplants all over with a fork and place them on a charcoal or gas grill over medium heat. Alternatively, you can broil them in the oven. Turn them occasionally to char the skin evenly. The eggplants will start to collapse after about 25-30 minutes.
- Remove the eggplants from the heat and place them in a colander or on a rack to allow excess juices to drain. Let them cool.
- Once cooled, slice the eggplants in half lengthwise and scoop out the flesh. Place the flesh in a colander to continue draining.
- In a bowl, mash the eggplant flesh with a fork or potato masher, maintaining some texture.
- Add the tahini, yogurt, and mashed garlic to the mashed eggplant. Mix well.
- Gradually pour in the lemon juice and season with sea salt. Adjust the lemon juice and salt to your taste preference.
- Scoop the mixture into small decorative plates, spreading it almost to the edge of the plate.
- Drizzle extra virgin olive oil over the eggplant mixture.
- Garnish with fresh pomegranate seeds and toasted pine nuts.
- Serve and enjoy!
