Baba Ghanoush is a staple of Middle-Eastern cuisine and a delicious alternative to hummus. It’s made primarily from eggplant instead of chickpeas and can have a wonderfully smoky quality that hummus usually doesn’t.

My recipe is loosely based on the one in The Complete Middle Eastern Cookbook by Tess Mallos, Brooklyn: Lansdowne Publishing Pty Ltd, 1979. I’ve added liquid smoke because I like a smoky baba ghanoush, and sometimes that charcoal fire isn’t an easy option. Serves 4-6 as a small appetizer; consider doubling or tripling the recipe for a potluck or if you want it to last beyond one meal.

1 medium eggplant
1/4 c. lemon juice
1/4 c. tahini
2-3 garlic cloves
1 tsp. salt to taste
1 tbsp. olive oil
1 tsp. liquid smoke
1/4 c. finely chopped parsley (plus more for serving)
Extra olive oil for serving
Sumac for serving (optional)

Grill the eggplant over a charcoal fire for 30-40 minutes, turning frequently. Wrap the garlic in aluminum foil and stick it on the grill or in the coals. OR:

Cut the eggplant down the middle, rub it with olive oil, and place it on a greased baking sheet with the garlic cloves (still in their skin) on the center rack in a 350F oven and cook until soft (about 45-60 minutes). Pull the garlic out earlier than the eggplant (when it’s soft) as it will cook faster.

Peel off the skin while it’s still hot and remove the stem and end of eggplant if firm. Remove the garlic cloves from their skin and cut off the hard ends. Puree the eggplant and garlic with an immersion blender or food processor, or pound in a mortar and pestle until it’s pureed.

Blend in the lemon juice and gradually add the tahini. Beat in the olive oil, liquid smoke, salt, and parsley.

Place in a shallow dish and garnish with parsley, olive oil, and sumac. Serve with pita as an appetizer. You can also use this as a sauce in a pita sandwich or on a burger.

If making ahead, store in a sealed container in refrigerator. Bring to room temperature before serving.