The Best Baba Ganoush Recipe

Wash and dry the eggplants. Pierce the skin with a fork or a knife

Turn on the gas stove and set it to high. (Directions for electric stove and roasting are in the notes)

Place the eggplants on the burners and char them. Flip every few minutes so the cook evenly on all sides. This would take about 15 minutes depending on the size of the eggplants. The eggplants are ready when the skin is charred and peeling and the flesh is soft and tender

Place the eggplants in a bowl and cover with plastic wrap so they sweat and cool

Once the eggplants have cooled completely, peel the skin and discard. If the skin is not coming off easily, peel the eggplants under running cold water

Place the eggplants on a cutting board and chop them finely using a knife

In a bowl, mix the chopped eggplant with tahini, minced garlic, salt, pepper and lemon juice. Cover and refrigerate for at least one hour

Transfer the baba ganoush to a serving bowl, top with olive oil and sumac. Serve with pita chips, pita bread or lavash