Baba ganoush: a smoky, creamy eggplant dip

Steps

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1. 1
   Halve the eggplants lengthwise and score the flesh with a knife. Drizzle with olive oil and season with salt and pepper.
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2. 2
   Place eggplants cut-side down on a parchment-lined baking tray and roast at 430°F (220°C) for 40–50 minutes, or air fry at 400°F (200°C) for about 20 minutes. For authentic smoky flavor, optionally char one eggplant over an open gas flame for about 5 minutes to infuse it with smoke, then finish cooking in the air fryer.
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3. 3
   Once cooled for about 10 minutes, scoop out the eggplant flesh with a spoon. For charred eggplants, gently scrape off the blackened skin with a knife—it should come off easily.
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4. 4
   If the eggplant flesh is releasing excess water, drain it through a sieve briefly to prevent the dip from becoming too watery, but don't drain all of it.
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5. 5
   Transfer the drained eggplant pulp to a food processor. Add tahini (stirred first to combine the sesame oil and paste), fresh lemon juice, minced garlic, and salt.
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6. 6
   Pulse the food processor several times until reaching your desired consistency. Taste and adjust the salt and lemon juice to your preference.
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7. 7
   Transfer the baba ganoush to a small plate and create a shallow well on the surface with a spoon. Drizzle generously with good-quality extra virgin olive oil, top with pine nuts (or dukkah or pomegranate seeds), fresh parsley, and a pinch of smoked paprika.
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8. 8
   Serve with warm pita bread or sourdough crackers.
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