Smoky Middle Eastern Eggplant Mash with Tahini Drizzle
Traditional Baba Ganoush with a Modern Twist
Dive into the robust flavors of the Middle East with this creamy eggplant mash, elegantly topped with a nutty tahini drizzle.
- 1 h 30 min
- 4
- Easy
Ingredients
For the Eggplant Mash
For the Tahini Drizzle
For the Garnishes
Preparation
Roasting the Eggplants
Preheat
Preheat your grill or oven to high heat.
Place Eggplants
Place the whole eggplants directly over flame or on a baking sheet.
Roast
Roast for 30–40 minutes, turning occasionally, until the skin is charred and the flesh is tender.
Roast until the skin is charred for a richer, smoky flavor. Ensure the eggplants are thoroughly cooked; undercooked flesh can be bitter. Let the eggplants cool slightly before handling to avoid burns and get a better flavor mix.
Preparing the Tahini Drizzle
Combine Ingredients
In a bowl, combine tahini, lemon juice, water, and salt.
Whisk
Whisk until smooth, adding more water if needed to achieve a drizzleable consistency.
Cooking Process
Peeling & Mashing
Once roasted, let eggplants cool, peel charred skin, and mash with a fork or potato masher.
Mixing Ingredients
Combine mashed eggplant with minced garlic, olive oil, ground cumin, and salt. Adjust seasoning as needed.
Drizzling Tahini
Before serving, generously drizzle the tahini mixture over the eggplant mash.
Plating & Serving
Smoky Middle Eastern Eggplant Mash with Tahini Drizzle
Smoky Middle Eastern Eggplant Mash with Tahini Drizzle
Plating & Serving
Serve the eggplant mash in a shallow bowl, topped with tahini drizzle and garnishes. Offer warm pita alongside.