Babaganoush is a classic Lebanese eggplant dip that shines when made with fresh ingredients and a touch of smokiness. The key is to use good-quality olive oil, fresh eggplant (to avoid bitterness), and grill the eggplant until it’s charred and tender for that deep, smoky flavor. If you can’t grill, the broiler works—just keep the rack lower so the eggplant develops flavor before burning. Always use fresh tahini, and for extra depth, grill the garlic alongside the eggplant and add spices such as toasted cumin and smoked paprika (Pimentón de la Vera). Choose smaller Italian or globe eggplants for the best results, watching closely so thinner varieties don’t scorch.
INGREDIENTS:
2 to 2½ pounds eggplants (two eggplants about 6 inches long by 4 inches across)
2 medium cloves of garlic
3 tablespoons tahini
1 large Meyer lemon, juiced
Olive oil as needed, about 3-4 tablespoons
1 tablespoon cumin, toasted in a dry pan until aromatic
1 teaspoon Pimenton de la Vera (smoked paprika)
Salt and pepper to taste, about 1/2 teaspoon each
METHOD:
Heat a grill or barbecue until very hot. Lightly coat the eggplants and garlic cloves with olive oil. Prick the eggplants all over with a fork to prevent them from bursting.
Place the eggplants directly over the heat and the garlic cloves off to the side. Cover the grill. Turn the eggplants often so they char evenly and cook through. Remove the garlic once golden and softened.
Transfer the eggplants to a dish and let cool until you can handle them. Peel off the skins with a small knife—leaving a little char adds flavor.
Place the peeled eggplant in a food processor. Peel the grilled garlic and add it in. Pulse briefly to combine.
Add tahini, half the lemon juice, cumin, smoked paprika, and olive oil. Blend until smooth. Taste and adjust with more lemon juice, salt, and pepper as needed.
Let the dip rest for 30 minutes if possible to allow flavors to develop. Serve at room temperature or chilled, drizzled with olive oil and garnished with paprika, pine nuts, or pomegranate seeds.
STORAGE: Keeps up to 5 days in the refrigerator.
YIELD: 3-4 cups
SOURCE: Chef Andrew Cohen
