The seasonings can be adjusted to make thissmoky spread as strong or mild as desired.

Martha Stewart Living, August 1994


Recipe Summary

Makes 4 1/2 cups


Ingredient Checklist


Instructions Checklist
  • Heat oven to 425 degrees. Place each eggplant directly over the flame of a gas burner or under a broiler, turning occasionally until skin is lightly charred, 8 to 10 minutes. Transfer to a baking sheet and roast for about 30 minutes, or until the eggplants have shriveled and feel very soft all over whenpressed. Let sit until cool enough to handle.

  • Slit each eggplant open and remove seeds (don't worry if you miss a few). Scrape flesh from skin with a table knife and transfer to a large bowl. It's okay if some charred skin is included. Discard skin and seeds.

  • Mash eggplant with a fork or whisk until it is fairly smooth but still has a few lumps. Mix in garlic, tahini, and lemon juice. Add salt and pepper. Adjust flavors as desired. Garnish baba ghanoush with chopped parsley and serve at room temperature.