Makes 1 ¾ cup
40 minutes total time
20 minutes active time
This creamy appetizer has a regal flavor and is truly imperial—my inspiration for the recipe came from Chef Sahd, who cooks for the Saudi royal family. His addictive Middle Eastern eggplant dip is traditionally served with warm pita bread and an assortment of salads. It's a great make-ahead hors d'oeuvre, since it can be refrigerated for several days. I like it in a sandwich, or served as a dip with pita chips and vegetables.Cooking Note: Sesame seeds (present in ground form in the tahini paste) are an excellent source of protein and calcium.
1 large (1 to 1 ½ pound) eggplant
½ cup plain yogurt
¼ cup tahini
2 ½ tablespoons freshly squeezed lemon juice
1 ½ teaspoons minced garlic
1 ½ teaspoons ground cumin
1 teaspoon white wine vinegar
1 tablespoon finely chopped flat-leaf parsley
Cut off the stem end of the eggplant and pierce the skin with a fork to prevent it from bursting during cooking.
Preheat a grill or grill pan over medium heat. Place the eggplant directly on the grate. Grill, turning frequently to cook evenly, until very soft, 15 to 20 minutes.
Remove from the heat and let sit until cool enough to handle.
Peel and discard the eggplant skin. Remove the seeds (it’s OK if you don’t get them all) and cut eggplant into large chunks.
Combine the yogurt, tahini, lemon juice, garlic, 1 teaspoon of the cumin, and vinegar in a high-powered blender or food processor and blend until smooth. Add hot water a tablespoon at a time, as needed. Add the eggplant chunks and blend until very smooth. Season to taste with the remaining cumin and salt to taste.
Transfer the baba ghanoush to a bowl and garnish with the parsley.
- 1 large (1 to 1 ½ pound) eggplant
- ½ cup plain yogurt
- ¼ cup tahini
- 2 ½ tablespoons freshly squeezed lemon juice
- 1 ½ teaspoons minced garlic
- 1 ½ teaspoons ground cumin
- 1 teaspoon white wine vinegar
- Kosher salt
- 1 tablespoon finely chopped flat-leaf parsley