Smoky Middle Eastern eggplant dip blended with tahini, citrus, garlic, and olive oil.
450 gEggplant
1 cloveGarlic
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30 gLime
2 gPita bread
Optional
2 tbspTahini
0.5 tspPaprika
Optional
3 tbspOlive oil
To tasteSalt
To tasteBlack Pepper
Prick the eggplant all over with a fork and place it on a pan to catch any juices.
Position the eggplant a short distance under a hot broiler and cook, turning occasionally as the skin blackens and blisters, until the flesh is completely soft and the skin is charred and starting to collapse.
Remove the eggplant from the oven and let it cool until comfortable to handle, then peel or scrape off the charred skin, discarding the skin and any excess juices.
Place the cooked eggplant flesh in a bowl or food processor with the tahini, citrus juice, crushed garlic, most of the olive oil, salt, and a pinch of black pepper.
Blend or mash the mixture until very smooth and creamy, tasting and adjusting the seasoning with more salt, black pepper, or citrus juice as needed.
Transfer the baba ganoush to a serving bowl, drizzle the remaining olive oil over the top, and sprinkle with paprika or cayenne pepper for garnish.
Serve the baba ganoush at room temperature with pita bread or your preferred flatbread for dipping.