Baba Ganoush

also called baba ghanoush · babaghanouj · baba ghannouj · moutabal · mutabbal · eggplant dip

The table

2 lb(900 g; 2 medium)eggplantschar 15 min until collapseddrain 20 minfold in, mash coarseseason
2 clovesgarlicmash to a pastewhisk in
3/4 tspkosher salt
2 Tbs(30 mL)lemon juice
1/3 cup(80 g; well stirred)tahini
1/4 tspground cumin
2 Tbs(chopped)flat-leaf parsley
2 Tbsextra-virgin olive oil
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.10 things to get out.

Pans and tools

1char 15 min until collapsed

2mash to a paste

3whisk in

goes in with what step 2 made

6season

goes in with what step 5 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 35 min4 of 6 steps give no time
Needs you
about 15 min

  1. char 15 min until collapsed

    15 minneeds you(we think)from the start

  2. mash to a paste

    not timedfrom the start

  3. whisk in

    not timedfrom the start

  4. drain 20 min

    20 minwalk away(we think)15 min in

  5. fold in, mash coarse

    not timed35 min in

  6. season

    not timed35 min in

You'll need gas flame · sieve

Goes with

See how it is written
>> title: Baba Ganoush
>> category: Dressings & Dips
>> tags: eggplant, tahini, middle eastern, dip, grill
>> counters: Shawarma Counter, Deli, The Bowl Shop
>> aka: baba ghanoush, babaghanouj, baba ghannouj, moutabal, mutabbal, eggplant dip
>> pairs-with: pita-bread, muhammara
>> servings: 8
>> time: 1 hr

>> step: char 15 min until collapsed
Char @eggplants{2%lb}(900 g; 2 medium) directly over a #gas flame{} for ~{15%min}, turning, until the skins blister black and the flesh collapses.

>> step: drain 20 min
Drain the scooped flesh of @&(~1)charred eggplant{} in a #sieve{} for ~{20%min}, discarding the bitter liquid.

>> step: mash to a paste
Mash @garlic{2%cloves} with @kosher salt{3/4%tsp} and @lemon juice{2%Tbs}(30 mL) to a paste.

>> step: whisk in
Whisk @tahini{1/3%cup}(80 g; well stirred) into @&(~1)garlic paste{}.

>> step: fold in, mash coarse
Fold @&(~3)drained eggplant{} into @&(~1)tahini{}, mashing with a fork to keep it coarse.

>> step: season
Season @&(~1)baba ganoush{} with @ground cumin{1/4%tsp}, @flat-leaf parsley{2%Tbs}(chopped), and @extra-virgin olive oil{2%Tbs}.