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 mintwo waits that overlap count once
Needs you
15 minof the steps that give a time

4 of the 6 steps never say how long they take, so both numbers are floors. Nothing here says whether you can walk away, so all 15 min of it is counted as time you are standing over it. The recipe itself says 1 hr.

  1. char 15 min until collapsed

    15 minneeds you(assumed)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(read off the step)15 min in

  5. fold in, mash coarse

    not timed35 min in

  6. season

    not timed35 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

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
>> aka: baba ghanoush, babaghanouj, baba ghannouj, moutabal, mutabbal, eggplant dip
>> pairs-with: pita-bread, muhammara
>> servings: 8
>> time: 1 hr
>> step.1: char 15 min until collapsed
>> step.2: drain 20 min
>> step.3: mash to a paste
>> step.4: whisk in
>> step.5: fold in, mash coarse
>> step.6: season

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.

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

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

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

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

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