Wood-Fired Baba Ghanoush (Smoky Eggplant Dip)

INGREDIENTS

• 2 large eggplants
• 2–3 tbsp tahini
• 1–2 cloves garlic, minced
• 2 tbsp fresh lemon juice (adjust to taste)
• 2 tbsp extra virgin olive oil (plus more for garnish)
• ½ tsp ground cumin (optional)
• Salt, to taste
• Fresh parsley or mint (for garnish)
• Smoked paprika or sumac (optional, for garnish)

INSTRUCTIONS

Wood fired oven prep

• Heat your wood-fired pizza oven until it reaches 260°C–315°C.
• Let the flame settle into glowing embers with a few licking flames—ideal for roasting.

Roasting the eggplant

1. Prick the eggplants all over with a fork to prevent bursting.
2. Place them directly on the oven floor near the embers, or in a small cast iron pan for easier handling.
3. Roast for 15–20 minutes, turning occasionally with tongs, until:
   • Skin is charred and blistered
   • Flesh is soft and collapsing

🔥 Tip: The smokier the oven, the deeper the flavour!

Mash and Mix

1. 1. Remove eggplants and let cool for 5–10 minutes.
   2. Slice open, scoop out the flesh, and discard the charred skin.
   3. In a bowl, mash the eggplant flesh with a fork or blend briefly for a smoother texture.
   4. Mix in:
      • Tahini
      • Garlic
      • Lemon juice
      • Olive oil
      • Cumin (if using)
      • Salt to taste
   5. Adjust seasoning and lemon/tahini balance to your preference.

Serve:

• Spread in a shallow bowl.
• Drizzle with olive oil.
• Garnish with chopped parsley, mint, and a pinch of paprika or sumac.
• Serve with warm pita, flatbread, or raw vegetable sticks