Baba Ghannouj (Mashed Eggplant Dip)

Name: Baba Ghannouj (Mashed Eggplant Dip)
Total time: PT0D0H0M
Yield: makes 3 cups
Ingredients: 2 lb. eggplants, halved lengthwise; 1 ⁄ 3 cup fresh lemon juice; 3 tbsp. tahini; 2 cloves garlic, minced; 1 cup plain, full-fat yogurt; Kosher salt and freshly ground black pepper, to taste; 1 ⁄ 4 cup extra virgin olive oil; 1 ⁄ 4 cup pomegranate seeds; Mint leaves, for garnish

Serves
makes 3 cups

JAMES OSELAND

Across the Levant, eggplants are grilled and mashed to make baba ghannouj, a silky, delicious dip for flatbreads and vegetables. Charring the skin of the eggplant imbues the pulp with a smoky flavor, while incorporating full-fat Greek yogurt accentuates the dip's sumptuous texture and tartness. This version, from chef Fouad Kassab's family in Ain el Delb, Lebanon, is topped with fresh mint and a shower of ruby-red pomegranate seeds. It first appeared in our October 2014 issue with the story Home for the Harvest.

Ingredients

2 lb. eggplants, halved lengthwise
¹⁄₃ cup fresh lemon juice
3 tbsp. tahini
2 cloves garlic, minced
1 cup plain, full-fat yogurt
Kosher salt and freshly ground black pepper, to taste
¹⁄₄ cup extra virgin olive oil
¹⁄₄ cup pomegranate seeds
Mint leaves, for garnish

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Instructions

Step 1

Heat oven broiler. Place eggplant cut side down on a baking sheet; prick all over with a knife. Broil, flipping once, until skin is charred and eggplant is tender, 20–25 minutes. Transfer eggplant to a colander set over a bowl; cover with plastic wrap. Let cool; peel. Place lemon juice, tahini, and garlic in a food processor; let sit 10 minutes. Add reserved eggplant, the yogurt, salt, and pepper; pulse until slightly smooth and transfer to a shallow dish. Using a spoon, make a well on the surface; drizzle with oil. Garnish with pomegranate seeds and mint.