Smoky Middle Eastern Eggplant Mash with Tahini Drizzle

Name: Smoky Middle Eastern Eggplant Mash with Tahini Drizzle
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Appetizer
Ingredients: 2 large eggplants; 2 cloves garlic; 1 tablespoon olive oil; Salt; 1/2 teaspoon ground cumin; 1/4 cup tahini; 2 tablespoons lemon juice; 1 tablespoon water; 1/8 teaspoon salt; 1 tablespoon pomegranate seeds; 1 tablespoon chopped fresh parsley

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

2 large eggplants

whole

2 cloves garlic

minced

1 tablespoon olive oil

Salt

to taste

1/2 teaspoon ground cumin

For the Tahini Drizzle

1/4 cup tahini

2 tablespoons lemon juice

freshly squeezed

1 tablespoon water

more if needed for consistency

1/8 teaspoon salt

For the Garnishes

1 tablespoon pomegranate seeds

1 tablespoon chopped fresh parsley

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