Baba Ganoush with Pita
Charring the eggplants directly over a flame, or under the grill, is what gives baba ganoush its smoky depth before it's mashed with tahini, lemon and garlic into something silky.
Ingredients
Instructions
Char the eggplants directly over an open flame or under a hot grill, turning occasionally.
Continue until the skin blackens and the flesh has completely collapsed and gone smoky.
Scoop out the smoky flesh, discarding the charred skin, then mash it with tahini, lemon juice and garlic until silky.
Serve with warm pita for dipping, while the baba ganoush still carries a little residual warmth from the eggplant.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.