Baba Ganoush

Ingredients

• globe eggplants2 large (about 2 lb)
• tahini1/4 cup, well-stirred
• lemon1 large, juiced
• garlic1 small clove, grated
• extra-virgin olive oil3 tbsp, plus more to drizzle
• fine sea salt3/4 tsp
• ground cumin1/4 tsp
• fresh parsley1 tbsp, chopped
• smoked paprikafor finishing

Steps

1. 1

   Char the eggplants over flame.

   Char the eggplants directly over a gas flame, turning with tongs, until the skin is blackened and blistered all over and the flesh is collapsed, about 15 minutes per eggplant.

2. 2

   Drain the charred eggplants.

   Place the charred eggplants in a colander set over a bowl. Cool 10 minutes — bitter liquid will drain off.

3. 3

   Scoop and chop eggplant flesh.

   Slit the eggplants open and scoop out the flesh, discarding the blackened skin. Chop the flesh roughly.

4. 4

   Whisk tahini mixture.

   In a bowl, whisk the tahini, lemon juice, garlic, salt, and cumin until pale and creamy.

5. 5

   Fold and mash eggplant.

   Fold the eggplant flesh into the tahini mixture. Mash with a fork — keep some texture rather than pureeing.

6. 6

   Plate and garnish the dip.

   Spread on a plate, drizzle generously with olive oil, dust with smoked paprika, and scatter parsley. Serve with warm pita.