Middle Eastern Eggplant Puree with Tahini

Baba Ghanoush

Preparation info
  • Makes About

    2¼ Cups

    • Difficulty


Appears in

By Steven Raichlen

Published 1998

  • About

Baba ghanoush is one of those ethnic dishes that has crossed over to the North American mainstream. To prepare it correctly, you must char the eggplant on a grill. The charring imparts an intense characteristic smoke flavor that makes this one of the most popular items on a Middle Eastern meze (appetizer) platter. There’s one nontraditional element here—the studding of the eggplant with garlic cloves before grilling—a technique I picked up in Trinidad.