A smoky, deeply flavorful whole eggplant dish inspired by Levantine home cooking. The eggplant is charred until tender and silky inside, then simply seasoned to let its natural richness shine. This is a humble recipe with bold flavor, perfect as a side, spread, or base for countless meals.
Why You’ll Love This Recipe
This recipe focuses on technique rather than complexity, allowing the eggplant’s natural flavor to stand out. Charring the eggplant whole creates an irresistible smokiness and a soft, creamy interior. It is naturally plant-based, affordable, and incredibly versatile, working equally well as a side dish, mezze, or simple main.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Wash the eggplants thoroughly and dry them completely.
Prick each eggplant several times with the tip of a knife to prevent bursting.
Place the eggplants directly over an open gas flame, on a grill, or under a very hot broiler.
Cook, turning every 2 to 3 minutes, until the skins are fully blackened and blistered all over, about 12 to 18 minutes.
Transfer the charred eggplants to a bowl and loosely cover. Let them steam for 10 minutes.
Peel off and discard the burnt skins. Place the flesh in a colander to drain for 5 minutes.
Arrange the eggplant flesh on a serving plate and gently open it with a fork.
Drizzle with olive oil, season with salt, and add lemon juice. Sprinkle with garlic and parsley if using.
Serve warm or at room temperature.
Servings and timing
This recipe serves 4 people as a side dish.
Preparation time: 5 minutes
Cooking time: 18 minutes
Resting and peeling time: 15 minutes
Total time: approximately 38 minutes
Variations
Mash the eggplant for a spreadable texture.
Add ground cumin or smoked paprika for extra depth.
Top with chopped tomatoes and a drizzle of olive oil.
Mix with tahini and additional lemon juice for a creamy version.
Serve over toasted flatbread or alongside rice dishes.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat or in the microwave. This dish is also excellent served cold or at room temperature.
FAQs
Can I cook the eggplant in the oven?
Yes, use the broiler setting and turn frequently until fully charred.
Do I need to peel the eggplant after cooking?
Yes, the charred skin should be removed for best texture and flavor.
Why is draining the eggplant important?
Draining removes excess liquid and concentrates the flavor.
Can I use smaller eggplants?
Yes, but reduce the cooking time accordingly.
Is this dish traditionally mashed?
It can be served either mashed or left whole, depending on preference.
Can I add spices?
Yes, this recipe works well with many warm spices.
Is this similar to baba ghanoush?
No, this version is simpler and does not rely on tahini.
Can I make this ahead of time?
Yes, it can be prepared one day in advance.
How should I serve eggplant baladi?
It pairs well with flatbread, salads, and grilled dishes.
How do I know when the eggplant is done?
The eggplant should be very soft and collapsed when fully cooked.
Conclusion
Charred Whole Eggplant, also known as Eggplant Baladi, is a beautifully simple dish that highlights the power of traditional cooking methods. With minimal ingredients and bold smoky flavor, it is a versatile recipe that fits effortlessly into many meals and occasions.
A smoky, tender whole eggplant dish inspired by Levantine home cooking. Charred until silky inside and simply seasoned, it’s perfect as a side, spread, or mezze with deep, bold flavor.
