Babaganoush (Smoked Eggplant Dip)

La storia di questo piatto

In the Levant, the eggplant is thrown to the open flame until its skin turns to charcoal, and from that ash comes something tender: a garden burned and born again. Smoke, lemon and sesame speak a table language shared across many kitchens of the region, where this cream is passed from hand to hand.

Ingredienti

• 3 pieces Large, firm eggplants
• 3 tablespoons Tahini
• 1 lemon (juice) Lemon juice
• 1 small clove Garlic
• 1 teaspoon (to taste) Fine salt
• 3 tablespoons (1 in the dip, 2 to finish) Extra virgin olive oil
• 1 sprig (for garnish) Fresh parsley
• 2 tablespoons Pomegranate seeds (optional)
• 1 pinch (for serving, optional) Ground cumin

Preparazione

1. Prick the eggplants with a fork in 2-3 spots so they don't burst over the flame. Build a fierce fire: the gas burner on full or, even better, hot embers. If using gas, shield the stove around the burners with aluminum foil and set the whole eggplants directly over the flame. Turn them with tongs every couple of minutes: the skin should blacken, puff and split. It takes about 15-18 minutes; when the flesh is very soft and a knife slides in without resistance, they're ready.
2. As soon as you remove them from the heat, place them in a bowl and cover with a plate or plastic wrap: the steam helps the skin peel away. Let them rest like this for 10 minutes; they continue cooking in their own heat and become creamier.
3. Cut each eggplant in half lengthwise and scoop out only the flesh with a spoon, discarding every bit of charred skin, which would make the dip bitter. Place the flesh in a strainer and let it drain for 5 minutes, since excess water would dilute the flavor. Then chop it with a knife, coarsely: it should not be puréed, it should remain slightly fibrous.
4. In a large bowl, whisk the tahini with the lemon juice and 2 tablespoons of cold water until smooth and pale. Add the very finely mashed garlic, the salt and 1 tablespoon of oil. Fold in the chopped eggplant and mix with a wooden spoon, without using a blender: the dip should stay rustic. Taste and adjust: the lemon should just tingle without covering the smoke.
5. Spread the dip onto the serving plate and draw a spiral with the back of a spoon. Finish with the remaining 2 tablespoons of oil. Scatter the hand-torn parsley and, if you like, the pomegranate seeds: the sweet-tart contrast with the smoky cream is the dish's signature. Only at the very end, on top, a pinch of ground cumin: it is optional and typical of Egyptian and Turkish versions, so keep it light, as it must not cover the smoke.