Baba Ghanoush

Side · Syrian classic.

Ingredients

• 4 large Egg Plants
• 2 cloves Garlic
• 2 teaspoons Kosher Salt
• 1 Lemon
• 3 tablespoons Tahini
• 3 tablespoons Extra Virgin Olive Oil
• 2 tablespoons Greek Yogurt
• 1 pinch Cayenne Pepper
• 1 Leaf Mint
• 2 tablespoons Parsley

Method

1. Preheat the oven — Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. Continue cooking — Prick the surface of the skin of eggplants several times with the tip of a knife.
3. Grill — Place eggplants directly on grill. Turn frequently with tongs while skin chars.
4. Continue cooking — Cook until eggplants have collapsed and are very soft, 25 to 30 minutes.
5. Cover and cook — Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes.
6. Continue cooking — When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl.
7. Mix together — Drain 5 or 10 minutes. Transfer eggplant to mixing bowl.
8. Add ingredients — Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes.
9. Whisk — Whisk in lemon juice, tahini, olive oil, and cayenne pepper.
10. Stir — Stir in yogurt. Cover bowl with plastic wrap and refrigerate until completely chilled.
11. Stir — Stir in mint and parsley, and taste to adjust seasonings before serving.

More Syria recipes

• Falafel Pita Sandwich with Tahini Sauce
• Fasoliyyeh Bi Z-Zayt (Syrian Green Beans with Olive Oil)
• Syrian Bread
• Syrian Rice with Meat
• Syrian Spaghetti