V0: described, not machine-verified
Baba Ghanoush (Smoked Roasted Eggplant with Tahini)
Direct open flame charring collapses the eggplant and imparts the inimitable smoky aroma essential to true Egyptian Baba Ghanoush.
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Ingredients
- Large glossy purple eggplants (Romi)2 large eggplants
- Pure sesame tahini1/4 cup tahini
- Minced fresh garlic2 cloves
- White vinegar and lemon juice1 tbsp each
- Extra-virgin olive oil2 tablespoons
- Spices (cumin, salt, paprika, parsley)Ground cumin, salt, paprika, fresh parsley
Allergens (inferred from ingredient names): eggs, sesame
Nutrition per serving (modelled estimate, not measured): kcal 170, protein 4, fat 13, carbs 12, fiber 6, sugar 6
Original steps
- Roast eggplants directly over open gas flame or hot coals, turning until skin is completely charred and flesh is collapsed and smoky.
- Cool in a covered bowl, then peel charred skin. Drain excess bitter water.
- Mash eggplant flesh with a fork or mortar for rustic texture (avoid food processor to preserve texture).
- Mix tahini with lemon juice, vinegar, garlic, cumin, and salt, then fold into mashed eggplant. Drizzle with olive oil and dust with paprika.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking