25 min

Step 1

For the Baba Ganoush we will need to burn the eggplants properly. Start by setting your grill to 700F or 370C, you can do it on your stove as well. I recommend not putting them in the oven- this way they are getting cooked and we lose the identical smokey flavours of the dish.

Step 2

Place the eggplants on the grill and let them burn. It would take few minutes and the whole magic- is if you leave it to burn and not flipping them every two seconds. In fact, in my method we flip the eggplants only once.

Step 3

Flip the eggplants. You know it's time to flip the eggplants to the other side when you knock on the eggplants skin and they cracks.

Step 4

Once the other side's skin cracks as well when you knock on it- remove from the grill and let it rest standing in the bowl. The eggplants will start to release some liquids which we will throw away eventually.

Step 5

Peel the garlic cloves and chop them finely. Then sprinkle some salt on them and smash with the dull-side of your knife. The salt will help to break the garlic down to a smooth paste.

Step 6

In the meantime, make the tahini. Start with the water, lemon and salt. Slowly drizzle the tahini while mixing, until you get the desire texture.

Step 7

Peel the eggplant and remove their heads.

Step 8

In a bowl add the peeled eggplants, tahini, and the garlic. Mix super well until homogenous. If you want to get a super smooth Baba Ganoush you can blend all the ingredients together in a food processor.

Step 9

Spread on a plate and scrape with your homemade pita.

Step 10

YASSS!