🔥 Burnt. Creamy. Baba Ghanoush.

By Dishi Solanki

🔥 Burnt. Creamy. Baba Ghanoush.

For when you want to feel like you own an olive grove in the Mediterranean.

Smoky. Creamy. Surprisingly low-effort.
This baba ghanoush tastes like slow mornings, linen shirts, and not checking your email.
Serve it with warm bread, good oil, and zero stress.

🛒 YOU'LL NEED: 

  • 2 large aubergines (eggplants)

  • 2 tbsp tahini (the good stuff, don’t skimp)

  • 1 clove garlic, grated (or microplaned for drama)

  • Juice of 1 lemon

  • 1 tbsp Greek yogurt (optional, but trust—it adds that silkiness)

  • Salt, to taste

  • Olive oil, for roasting + drizzling

  • ½ tsp ground cumin

  • Smoked paprika or Aleppo pepper, for garnish

  • Fresh parsley or mint, chopped, for that final touch

  • Optional: Pomegranate seeds if you're feelin' extra ✨

  • For Desi Tadka

    • 6–8 fresh curry leaves

    • ½ tsp mustard seeds

🍳INSTRUCTIONS:

🔥 Step 1: Burn the babies

Place your aubergines directly on an open flame (gas stove or grill). Char them on all sides until the skin is totally black and the inside is collapsing like your will to go out tonight. Takes ~10–12 minutes.

If you don’t have a flame:
Crank up your oven to 450°F (230°C), stab the eggplants a few times, and roast for 45–50 minutes until wrinkly and soft. Not as smoky, but still hot.

🧼 Step 2: Peel their drama off

Once cooled slightly, peel the burnt skin off. Keep some of the char for flavor. 

🌀 Step 3: Whip it good

In a bowl, mash or blend the eggplant flesh with tahini, garlic, lemon juice, yogurt, cumin, and salt. Adjust until it tastes like your tastebuds.

🌿 Step 4: Add a desi twist (aka tadka)

Heat 1 tbsp olive oil in a small pan.
Add:

  • 6–8 fresh curry leaves

  • ½ tsp mustard seeds

  • Optional: 1 dried red chili, broken

Let it sizzle until the mustard seeds pop and curry leaves crisp up. Pour the tadka directly over the baba ghanoush—yes, all that hot oil too. Let it soak in or stir it through.

Baba ghanoush is already smoky and creamy on its own—but the curry leaf tadka adds this whole new layer of flavor. It turns the dip into something that tastes familiar and new at the same time.

Kind of like if baba ghanoush grew up with Indian aunties.

đź’… Step 5: Dress to impress

Spoon onto a shallow bowl, swirl it like you're plating for MasterChef, then drizzle olive oil like you’re getting sponsored. Garnish with paprika/Aleppo pepper and herbs. Pomegranate seeds if you’re in your "garnish era."

đź«“ How to Eat It:

  • Scoop with warm pita or crusty bread.

  • Spread it on everything (toast, roasted veg, your crush’s opinions).

  • Lick it clean. No judgment.

đź•’ COOKING TIME:

  • Prep: 10 mins

  • Cook: 25 mins

  • Total Time: 35 mins

đź‘Ż Serves:

2–3, but let's be real… it’s mostly for you.

If hummus is the overachiever, baba ghanoush is the smoky rebel. Underestimated. Underrated. But unforgettable.

Got thoughts? We’re all ears.
Drop a comment or write to us at hi@ateapearl.com — we’re always looking for fresh takes and contributors for Side Dishes.

 

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