Charred Whole Eggplant A.K.A Eggplant Baladi
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.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Charred
- Cuisine: Middle Eastern
- Diet: Vegan
Ingredients
- 2 large globe eggplants, about 450 g each
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon fine sea salt
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, finely grated (optional)
- 2 tablespoons finely chopped fresh parsley (optional)
Instructions
- 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.
Notes
- Mash the eggplant for a spreadable dip-like texture.
- Add ground cumin or smoked paprika for a spiced variation.
- Serve topped with tomatoes or tahini for additional flavor layers.
- Excellent served warm, cold, or at room temperature.
- Cook smaller eggplants for less time, adjusting as needed.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 120
- Sugar: 5g
- Sodium: 630mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
