Delicious Times

Roasted Babaganoush

Middle Eastern · Lebanese Serves 4–6 as a dip

Appeared at: Meze and More

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Smoky, lemony, and the only real argument for owning an eggplant.

Ingredients

  • 1 large eggplant
  • 1/4 cup tahini paste
  • 1 lemon, juiced
  • 1 garlic clove, minced
  • 1 tbsp plain Greek yogurt
  • salt and pepper
  • sumac
  • Aleppo or cayenne pepper
  • extra virgin olive oil
  • toasted pine nuts, for garnish

Make it

  1. Prep the eggplant by lathering with a generous amount of salt and allow to sit for 15 minutes. This removes excess water from the veggie. Then, pat the eggplant dry with a paper towel.

  2. Turn the grill on to medium-high heat. Grill the eggplant until the skin begins to char, about 20 minutes. Be sure to rotate the eggplant like a rotisserie chicken so that it doesn’t over cook.

  3. Remove the eggplant from the flame and allow to cool for about 15 minutes before handling.

  4. Once cool, remove the charred skin from the eggplant.

  5. Place the eggplant, tahini, lemon juice, garlic, greek yogurt, 3 pinches of sumac, 2–3 taps of Aleppo or cayenne pepper, a dash of olive oil, salt and pepper into the food processor. Blend.

  6. Plate with toasted pine nuts for garnish.