Photograph of the finished Baba ghanoush

Middle East · Sốt cà tím nướng baba ghanoush

Baba ghanoush

50 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Eggplant Eggplant 2
  • Photograph of Sesame sauce Sesame sauce 2.1 oz
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Lime Lime 1
  • Photograph of Olive oil Olive oil 2 ⅛ tbsp
  • Photograph of Herbs Herbs 0.4 oz
  • Photograph of Pita bread Pita bread 2

Method

  1. 1 Pierce a few holes around the eggplant and grill it directly over a fire or in a 220°C oven for about 35 minutes, until the skin is charred and the inside is soft and mushy.
  2. 2 Let the eggplant cool slightly, peel off the burnt skin, and place the flesh in a sieve for 10 minutes to drain off the bitter liquid.
  3. 3 Mash the eggplant pulp with a fork along with minced garlic, tahini sauce, lime juice, and salt — mash by hand to maintain the characteristic lumpy texture.
  4. 4 Adjust the seasoning to balance the sour and salty flavors, then spoon onto a plate, create a swirling pattern, and drizzle with olive oil.
  5. 5 Sprinkle chopped herbs on top and serve with warm toasted pita bread.

With an appliance

  • Air fryer 38 min

    Replace step 1: prick the eggplant, lightly spray with oil, then bake in a hot air oven at 235 degrees for 22 minutes, flipping at the 11th minute; the flesh will soften faster (about 13 minutes) but the smoky flavor will be less intense than direct baking, and large eggplants need to be divided into batches.

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