lunch · vegan · vegetarian · gluten-free · dairy-free
Charcoal-charred baba ganoush
Whole eggplants charred directly in hot coals until collapsed and smoky, then whipped with tahini, lemon and garlic.
- Time
- 40min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains sesame.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Helpful, not essential: Grill or smoker.
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Method
-
1
Set the whole eggplants directly on hot coals or a gas flame and turn until the skin is blackened and the flesh completely soft, 15-20 minutes.
-
2
Split, scoop out the flesh and drain in a sieve 10 minutes.
-
3
Whisk with the tahini, lemon, garlic and salt until creamy but still a little chunky.
-
4
Spread on a plate, drizzle with oil and top with parsley, pomegranate and sumac.
