Babaganoush

Method

1. 01
   Step 1Roast the eggplants40 min

   Pierce the eggplants with a knife and roast them whole in the oven or over an open flame until the skin is charred and the flesh is completely soft.

   Note

   You can roast them directly on a gas burner for extra smoky flavor, turning occasionally until evenly charred all over.

   Eggplant
2. 02
   Step 2Peel and drain

   Once roasted, peel off the charred skin from the eggplants and remove the green stems. Place the flesh in a colander or bowl and let it drain to remove excess liquid and seeds.

   Note

   You can press gently to help the liquid drain faster.

   Eggplant
3. 03
   Step 3Mash the eggplant

   Transfer the drained eggplant flesh to a mixing bowl and mash it with a whisk or fork until smooth and creamy.

   Eggplant
4. 04
   Step 4Add garlic and tahini

   Grate or mince the garlic cloves and add them to the mashed eggplant along with the tahini. Mix thoroughly until well combined.

   EggplantGarlicTahini
5. 05
   Step 5Season and adjust

   Season the mixture with salt and mix again. Taste and adjust seasoning as needed.

   Salt
6. 06
   Step 6Plate and garnish

   Transfer the babaganoush to a serving plate. Make a well in the center and drizzle generously with olive oil. Sprinkle with sesame seeds and garnish with fresh mint leaves.

   Note

   A dusting of paprika or sumac adds extra color and flavor.

   Olive oilSesame seedsMint