Baba Ghanoush Recipe

Prepare and char

Prick the eggplants a few times with a fork to prevent bursting. Brush each eggplant lightly with 1 tablespoon olive oil and sprinkle with a pinch of kosher salt. Grill over medium-high charcoal or gas flame (or broil in an oven on the top rack) turning every 5–7 minutes until skin is deeply charred and flesh is very soft, about 20–30 minutes total depending on size. The eggplants should collapse when done.

Cool and drain

Transfer charred eggplants to a bowl and cover with plastic wrap or place in a closed paper bag for 10–15 minutes to steam — this makes peeling easier. When cool enough to handle, peel off and discard the charred skin. Cut open lengthwise and scoop the flesh into a fine-mesh sieve or colander set over a bowl; let drain 10 minutes to remove excess liquid and any bitter juices. Reserve the drained flesh.

Prepare garlic and aromatics

Meanwhile, smash the garlic cloves with the flat of a knife and mince finely (or grate on a microplane). In a small bowl combine the minced garlic, lemon juice, ground cumin, smoked paprika (if using), and 2–3 tablespoons of olive oil. Season lightly with 1/2 teaspoon kosher salt (adjust later).

Blend base

Transfer the drained eggplant flesh to a medium bowl. Using a fork, balloon whisk, or a small food processor, mash the eggplant to your preferred texture — traditional baba ghanoush is slightly chunky with some smoky fibers left, but you can purée it smooth if desired. Stir in the garlic–lemon–olive oil mixture and taste; add more salt or lemon to balance the flavors.

Prepare vegetables and walnuts

Seed and finely dice the tomato, finely mince the red onion or shallot, and toast the walnuts in a dry skillet over medium heat for 3–4 minutes until aromatic and just beginning to color; cool slightly and chop coarsely.

Fold in mix-ins

Fold the diced tomato, minced onion/shallot, chopped toasted walnuts, and chopped parsley into the mashed eggplant mixture. Taste and adjust seasoning with additional salt, lemon juice, or a splash more olive oil as needed. If you prefer a smoother dip, reserve a small portion of the walnuts to sprinkle on top rather than folding all in.

Transfer baba ghanoush to a shallow serving bowl, smoothing the surface and creating a shallow well in the center. Drizzle the remaining 2 tablespoons olive oil over the top, sprinkle with sumac or smoked paprika if using, and scatter pomegranate seeds and/or a few reserved chopped walnuts for color and crunch. Finish with a few parsley leaves.

Serve at room temperature with warm pita, flatbread, or vegetable crudités. Leftovers keep covered in the refrigerator for up to 3 days; bring to room temperature before serving.