Baba Ghanoush — Roasted Eggplant with Tahini
by Eltaibat
A simple baba ghanoush: eggplant roasted at high heat until silky and smoky, then mashed with tahini, olive oil, and cumin. A Levantine side dish classic. A nizam al-tayyibat (نظام الطيبات) recipe built on natural, allowed ingredients.
40 min4 servingsSide
Ingredients
Steps
- 1Char the whole eggplants over an open flame (gas burner or grill) until the skin blackens on all sides and the inside softens — this is what gives baba ghanoush its signature smoky depth. Takes 15-20 minutes. Alternative: oven at 220°C for 30-35 minutes (gentler flavor).
- 2Place the eggplants in a covered bowl for 10 minutes — the steam finishes the cooking and makes peeling easy. Peel off all the charred skin and keep just the flesh.
- 3Set the flesh in a sieve for 5 minutes to drain off excess liquid (important — otherwise the baba ghanoush turns watery).
- 4In a bowl, mash the eggplant with a fork (not a blender — the rustic texture is part of the appeal). Stir in the tahini, 1 tbsp olive oil, cumin, and salt until smooth.
- 5Spread the baba ghanoush in a serving dish, make a small well in the center, and pour the remaining 1 tbsp olive oil into it with a final pinch of cumin on top. Serve with toasted bran bread.
Tips
💡Open-flame roasting is the secret to the smoky flavor — the oven doesn't fully replicate it. Set the eggplant directly on the burner flame and turn with tongs until every side is charred.
💡Draining the eggplant isn't optional — watery flesh ruins both texture and taste. Five minutes in a sieve is plenty.
💡Use real toasted-sesame tahini (sesame only on the label) — cheap tahini with added oils drowns out the eggplant.