Baba Ganoush

Step 1: Prep the eggplant flesh

  • Creamy base

    • eggplant
      , roasted, skinned
      2 parts200 g

Prick the eggplant skins with a fork or knife to create steam vents and prevent them from exploding. Using a grill, smoker, or oven broiler, roast the eggplants until their skin is completely and the insides are soft (rotating often, about 30-45 minutes total cooking time).

Allow the eggplants to cool slightly. Peel the skin & stems from the flesh. Alternatively, use a spoon to scoop out the soft flesh, taking care to minimize bits of burnt skin.

Add the softened flesh to a strainer or clean tea towel. Press out as much water as you can.

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