Appetizers
Baba Ghanouj Iraqi-Style (Smoky Eggplant Dip)
Ingredients
- 2 large eggplants (about 900 g / 2 lb)
- 2 tbsp tahini
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 2 tbsp olive oil, plus extra to serve
- 1/2 tsp salt
- 1 tbsp chopped parsley, for garnish
Method
- Char eggplants directly over a gas flame or under a grill, turning often, until the skin is blackened and flesh is soft, about 15 minutes.
- Let cool slightly, then peel off the charred skin and drain excess liquid from the flesh.
- Mash the flesh with a fork until mostly smooth.
- Stir in tahini, lemon juice, garlic, olive oil and salt until well combined.
- Transfer to a serving dish, drizzle with extra olive oil and scatter with parsley.
Introduction: Char-grilled eggplant mashed with garlic, lemon and tahini appears across Iraqi tables as a starter served with warm bread, valued for its smoky depth achieved by roasting the eggplant directly over an open flame.
Cultural Background: Char-grilled eggplant mashed with garlic, lemon and tahini appears across Iraqi tables as a starter served with warm bread, valued for its smoky depth achieved by roasting the eggplant directly over an open flame.
Tips: Charring directly over an open flame is key to the smoky flavor; an oven roast will taste milder but still works.
Variations: Some versions omit tahini for a lighter, more tomato-forward dip with diced tomato stirred in instead. Naturally vegetarian and vegan.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Serve cold or at room temperature; not intended to be reheated.
FAQs:
Q: Can I roast the eggplant in the oven?
A: Yes, at 220°C (425°F) for about 40 minutes, though the flavor will be less smoky.
Q: How do I stop the dip from being watery?
A: Drain the flesh well in a strainer for a few minutes before mashing.
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