Baba Ganoush Recipe

Preheat the oven to 475°F (245°C). Line a rimmed baking sheet with foil for easier cleanup.

Using a fork, prick the eggplants a few times to release steam. Lightly brush each eggplant with 1 tbs olive oil and sprinkle with the coarse salt.

Place the eggplants on the prepared baking sheet and roast for 35–45 minutes, turning once halfway through, until the skin is charred and the flesh is very soft and collapsing. Alternatively, for a smokier flavor, roast directly over a gas burner or grill, turning until the skin is blackened and the flesh is soft (about 12–20 minutes).

Remove the eggplants from the oven and let cool until they can be handled, about 15 minutes.

Slice each eggplant open lengthwise and scoop the flesh into a fine-mesh sieve or colander set over a bowl. Let it drain 10–15 minutes to remove excess liquid (press gently if very watery). Reserve any thick juices for mixing if you prefer a looser texture.

Prepare tahini-lemon base

In a medium bowl, whisk together the tahini and lemon juice until the mixture thickens and lightens in color, about 30 seconds. This step helps prevent tahini from seizing when combined with the eggplant.

Add the minced garlic, smoked paprika, ground cumin, 2 tbs extra-virgin olive oil, salt and pepper to the tahini-lemon mixture and whisk to combine.

Add the drained roasted eggplant flesh to a cutting board and roughly chop to break up any large strands, or transfer directly to the bowl of a food processor.

If using a food processor: pulse the eggplant with the tahini-lemon mixture in 4–6 short bursts until the dip is mostly smooth but still has some texture, scraping down the bowl once. If mixing by hand: fold the chopped eggplant into the tahini mixture with a rubber spatula until well combined and slightly chunky.

Taste and adjust seasoning: add additional salt, up to ½ tsp more if needed, or an extra squeeze of lemon for brightness. If the dip is too thick, stir in up to 1–2 tbs of the reserved eggplant liquid or a little water/olive oil until desired consistency is reached.

Stir in the 1 tbs chopped fresh parsley to add freshness.

Transfer baba ganoush to a shallow serving bowl. Make a small well in the center with the back of a spoon.

Drizzle the remaining 1 tbs extra-virgin olive oil into the well, sprinkle with smoked paprika for color, scatter pomegranate seeds and extra chopped parsley if using.

Serve at room temperature with warm pita, flatbread or alongside falafel. Leftovers keep covered in the refrigerator for up to 4 days.