{"id":4908,"date":"2018-07-14T05:37:21","date_gmt":"2018-07-14T12:37:21","guid":{"rendered":"http:\/\/www.nourishdeliciously.com\/?p=4908"},"modified":"2023-05-24T12:07:09","modified_gmt":"2023-05-24T19:07:09","slug":"babaghanoush-smokey-eggplant-dip","status":"publish","type":"post","link":"https:\/\/www.nourishdeliciously.com\/?p=4908","title":{"rendered":"Babaghanoush"},"content":{"rendered":"
\n
\"\"


<\/figcaption><\/figure>\n<\/div>\n\n
\n
\"\"<\/figure>\n<\/div>\n\n\n
\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n<\/figure>\n\n\n\n
\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n<\/figure>\n\n\n
\n
\"\"<\/figure>\n<\/div>\n\n

Burnt or charred Eggplant is a popular method of cooking eggplant all over the Middle East and In the Mediterranean region. It\u2019s used in salads, stews, soups and dip. Charring eggplant then scooping the tender flesh without the burnt parts has a delicious Smokey softness, lends very well to the dishes it\u2019s served with. Specially in Baba Ganoush.<\/p>\n

This dish can be made with or without tahini. I prefer it with tahini, I feel it adds to the texture and you don\u2019t have to use extra olive oil. It\u2019s Important not to pur\u00e9e the eggplant, but mash it gently with a fork. Then fold in the other ingredients. Pureeing results in runny dip.<\/p>\n

Here\u2019s the recipe how I make it.<\/p>\n

Before I share the recipe let me give you a little trick to pick a perfect eggplant.<\/p>\n