"Baba Ghanouj is a beloved Lebanese mezze, showcasing smoky grilled eggplants blended with fresh spring onions, parsley, tomatoes, garlic, and zesty lemon juice. Drizzled with extra virgin olive oil, it offers a tangy, flavorful contrast without tahini. Perfect as a vibrant side dish for any gathering."
🥗 Ingredients (8 items)
Method 4 Steps
- 1
Wash the eggplants (aubergines), pat them dry, then pierce them a few times with a fork before placing them directly on an open flame or under a grill. Keep turning them until their skins have fully charred. They are cooked when they become soft to the touch.
- 2
Once cooled, cut off the stems and peel the charred skins, using a paper towel to remove all the little black pieces. Do not be tempted to rinse, as this will remove the nice smoky taste. Also keep the juice that oozed from the eggplants (if needed, strain to remove the black particles).
- 3
Using a fork and a knife, cut the eggplants into small pieces (do not use a food processor) and combine with the tomatoes (if using), spring onions, parsley, garlic, lemon juice, and salt.
- 4
Adjust the taste to your liking. It should be tangy and salty enough to be tasty. Serve on a flat dish and douse with extra virgin olive oil.
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