Smoked eggplant purée

Preparation info
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By Christine Manfield

Published 1999

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This purée is the commonly known baba ghannouj, that wonderfully versatile Middle Eastern dish made with eggplant, tahini (a sesame paste) and subtle spicing. One spoonful is never enough. Serve as a dip with bread or as an accompaniment to spiced meats.


  • ½ teaspoon cumin seeds
  • 3 large eggplants
  • 5 cloves garli


  1. Dry-roast cumin seeds over gentle heat until fragrant.
  2. Cool, then grind to a fine powder.
  3. Char eggplants over a direct flame until skin has blackened. Allow to cool enough to handle, then peel carefully. Squeeze flesh to remove any bitter juices.
  4. Blend warm eggplant pulp to a smooth paste in a food processor with ground cumin, garlic, salt,