Fire-Charred Baba Ganoush with Whipped Tahini

By Sprig Originals ✓ · cooked up in Sprig

The smokiest baba ganoush you can make in a home kitchen: whole eggplants blistered black directly over a burner or under the broiler, drained hard so the dip never turns watery, then hand-chopped and folded into tahini whipped with ice water and lemon until pale and airy. Scoopable, deeply savory, and finished with a pool of olive oil, pomegranate and mint.

Ingredients

• 2 large globe eggplants (about 2 1/4 lb total)
• 1 tsp kosher salt, for draining

• 1/2 cup well-stirred tahini
• 3 tbsp fresh lemon juice, plus more to taste
• 1 clove garlic, finely grated
• 3 tbsp ice water
• 3/4 tsp kosher salt
• 1/4 tsp ground cumin, toasted
• 1 pinch cayenne pepper

• 3 tbsp extra-virgin olive oil
• 2 tbsp chopped flat-leaf parsley
• 1 tbsp torn mint leaves
• 1/4 cup pomegranate seeds (optional)
• 1/4 tsp smoked paprika or sumac
• flaky sea salt
• warm pita, pita chips or crudites, for serving

Instructions

1. Prick each eggplant 6 to 8 times with a paring knife so steam can escape. This matters — an unpierced eggplant can burst.
2. Char the eggplants until the skin is blackened and collapsing and the flesh feels completely slack when pressed. Gas burner: line the burner area with foil to catch drips, set the eggplants directly on the grate over a medium-high flame, and turn with tongs every 4 to 5 minutes, 18 to 22 minutes total. Broiler: set a rack 4 inches below the element, place eggplants on a foil-lined sheet, and broil on high, turning every 5 minutes, 25 to 30 minutes. Grill: cook over direct medium-high heat, turning every 5 minutes, about 20 minutes.
3. Transfer the hot eggplants to a bowl and cover tightly with a plate or foil. Let them steam 10 minutes — this loosens the skin and pushes the smoke flavor deeper into the flesh.
4. Split each eggplant lengthwise and scoop the flesh into a colander set over a bowl, leaving behind the skin and any large seed pockets. Toss with 1 teaspoon kosher salt and let drain 30 minutes, pressing gently once or twice. Discard the bitter liquid that collects — this step is what keeps the dip thick and scoopable.
5. While the eggplant drains, make the base: in a medium bowl, whisk the tahini with the lemon juice and grated garlic. It will seize into a stiff paste — keep going. Whisk in the ice water 1 tablespoon at a time until the mixture loosens into a pale, glossy, whipped cream–thick sauce, about 1 minute. Season with 3/4 teaspoon kosher salt, the cumin and the cayenne.
6. Pile the drained eggplant on a cutting board and chop it with a knife into a rough, shaggy pulp, 1 to 2 minutes. Do not use a food processor — chopping keeps the strands of flesh intact so the dip has texture instead of turning into a smooth puree.
7. Fold the eggplant into the whipped tahini with a fork or spatula until just combined but still a little streaky. Taste and adjust: it should read bright and clearly smoky, so add lemon juice and salt in small increments until it does.
8. Let the dip rest at least 20 minutes at room temperature so the flavors settle (or chill up to 3 days; bring back to room temperature before serving).
9. Spread in a shallow bowl, using the back of a spoon to build a wide swirl that holds oil. Pour the olive oil into the well, then scatter parsley, mint, pomegranate seeds, smoked paprika and flaky salt. Serve with warm pita, pita chips or crudites.

Chef's tips

Nutrition (per serving, estimated)

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