Fire-Charred Baba Ghanoush

By Sprig Originals ✓ · cooked up in Sprig

Whole eggplants blistered black over an open flame until the flesh collapses into smoke and cream, then drained hard in a sieve so the dip stays thick instead of soupy. Tahini, lemon and raw garlic keep it bright, and a pool of olive oil on top makes it look like the mezze plate you'd pay ten dollars for.

Ingredients

• 2 large globe eggplants (about 2 1/2 lb total)
• 1/3 cup well-stirred tahini
• 2 tablespoons fresh lemon juice, plus more to taste
• 1 clove garlic, grated on a microplane
• 3/4 teaspoon kosher salt
• 1/4 teaspoon ground cumin
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon plain whole-milk Greek yogurt (optional, for extra creaminess)

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon pomegranate seeds
• 1 teaspoon toasted sesame seeds or sumac
• Warm pita bread and cucumber spears, for dipping

Instructions

1. Prick each eggplant 6 to 8 times all over with a paring knife so steam can escape. Leave the stems on — they're your handle.
2. GAS BURNER METHOD: Line the burner area with foil to catch drips. Set a burner to medium-high and lay one eggplant directly on the grate. Char 20 to 25 minutes total, turning with tongs every 4 to 5 minutes, until the skin is blistered and papery black on all sides and the eggplant has fully collapsed. It should feel completely slack when squeezed with tongs, with no firm core. Repeat with the second eggplant.
3. BROILER METHOD (or if you have an electric stove): Position an oven rack 4 inches from the broiler and heat on high. Set the eggplants on a foil-lined rimmed baking sheet and broil 30 to 40 minutes, turning every 8 to 10 minutes, until the skins are blackened and split and the flesh is completely soft. GRILL METHOD: Char over direct high heat, 20 to 25 minutes, turning often.
4. Transfer the charred eggplants to a bowl and cover with a plate for 10 minutes — the trapped steam loosens the skins.
5. Set a fine-mesh sieve over a bowl. Split each eggplant open lengthwise and scoop the flesh into the sieve with a spoon, leaving behind the skins and any large seed pockets. Discard the blackened skin entirely; scraping it in makes the dip bitter and gritty.
6. Let the flesh drain 20 minutes, pressing gently with the back of a spoon a few times. You should collect 1/3 to 1/2 cup of brown liquid — pour it off. This is the single step that separates a thick dip from a watery one.
7. Move the drained flesh to a cutting board and chop it with a knife until it's a rough, stringy paste, about 30 seconds. Chopping by hand keeps texture; a food processor turns it into baby food.
8. In a medium bowl, whisk the tahini, lemon juice, grated garlic, salt and cumin until thick and pale — it will seize up at first, then loosen. Whisk in 1 tablespoon olive oil and the yogurt, if using.
9. Fold in the chopped eggplant. Taste and adjust: more lemon for brightness, more salt for depth. If it's stiffer than you like, add cold water 1 teaspoon at a time. Chill at least 30 minutes for the flavors to settle.
10. Spread on a shallow plate, dragging the back of a spoon in a wide swirl to make a well. Flood the well with the remaining 2 tablespoons olive oil and scatter parsley, pomegranate seeds and sesame seeds or sumac over the top. Serve with warm pita and cucumber.

Chef's tips

Nutrition (per serving, estimated)

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