baba ghanoush (eggplant with tahini)

23rd July 2009



from this beauty, this blossom, an eggplant will be born…

baba ghanoush – eggplant with tahini

This dish is a combination of two strong flavours: the smokiness of the aubergine, and the strong taste of tahini sharpened by lemon.  This is a dish made entirely on taste.  To cook the eggplant, cook it over the stove-top gas flame.  I place directly over the flame or you can place a wire rack over the gas hob to keep distance between the flame and eggplant. (If you don’t have a gas stove, blacken under the broiler/grill).  Cooking it directly over the flame gives it a deep and smoky flavour that you would not get when grilling or roasting.


1 large eggplant

– ½ cup good quality tahini paste

2 Tbsp lemon, or more to taste

salt and black pepper

3 Tbsp finely chopped fresh parsley or coriander

for garnish – seeds from a pomegranate, roughly chopped toasted pine nuts

olive oil to finish


1.  Cook the aubergine over a gas flame until it is blistering and black, and the flesh feels soft and juicy, rotate every 5-7 minutes for 20-30 minutes. Use metal tongs to turn them. (You can line the base of the gas hob with foil to protect it, keeping only the burners exposed.)

2.  Allow to cool slightly and peel away the charcoal skin.


3.  Place the aubergine flesh in a bowl, allow it to sit for 5 minutes to allow the juice to leak out and drain away.  This liquid is rather bitter, so discard it.

4.  Mash flesh with a fork, add lemon juice, tahini, salt and pepper. Taste and add more salt, lemon juice, or tahini if you think necessary.  Add the fresh parsley or coriander.

To serve, spread over a shallow dish, sprinkle with pomegranate seeds and pine nuts and drizzle the top with olive oil.

Goodness shared from Stacey

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