Baba Ghanouj Recipe

Prepare and roast

Preheat the oven to 450°F (230°C). Prick each eggplant several times with a fork to prevent bursting and lightly rub with 1 teaspoon kosher salt. Place the eggplants on a rimmed baking sheet lined with foil or parchment and roast in the preheated oven until the skin is deeply charred and the flesh is very soft when pierced with a knife, 35–45 minutes depending on size, turning once halfway through for even charring.

Alternatively, for a smokier flavor, grill the eggplants over medium-high direct heat, turning every 6–8 minutes, until the skin is charred and the flesh collapses, about 20–30 minutes. Either method yields softened flesh ready to cool.

Remove the eggplants from the oven or grill and transfer to a bowl. Cover loosely with plastic wrap or a lid and let steam for 10 minutes — this makes peeling easier and reduces bitterness.

When cool enough to handle, slice each eggplant open lengthwise and scoop the flesh into a fine-mesh sieve or colander set over a bowl. Allow to drain 10–15 minutes, pressing gently with a spoon to remove excess liquid. Discard the skins.

Mix dressing

In a medium bowl, whisk together 4 tablespoons extra-virgin olive oil, 3 tablespoons fresh lemon juice, 2 tablespoons tahini, the minced garlic, 1 teaspoon ground cumin, 1 teaspoon freshly ground black pepper, and 1 teaspoon sea salt. Taste and adjust lemon, salt, or garlic to preference. The mixture should be bright, slightly tangy, and well seasoned.

Transfer the drained eggplant flesh to a clean bowl. Using a fork, potato masher, or an immersion blender, mash the flesh to a coarse, slightly creamy texture — avoid turning it into a completely smooth purée; a bit of texture is traditional. If using a food processor, pulse briefly (6–8 short pulses) to maintain texture.

Pour the dressing over the mashed eggplant and fold gently until fully incorporated. Taste and adjust seasoning: add more lemon juice for brightness, more salt if flat, or a touch more tahini for creaminess. If the mixture seems too thick, add up to 1 tablespoon water or olive oil to reach desired spreadable consistency.

Plate and garnish

Spoon the baba ghanouj onto a shallow serving plate, creating a slight well in the center. Drizzle the remaining 1 tablespoon extra-virgin olive oil over the top, sprinkle with smoked paprika, and scatter the chopped parsley across the surface. Serve with lemon wedges on the side for additional acidity, and offer warm pita, pita chips, or raw vegetables for dipping.

Make-ahead and storage: transfer to an airtight container and refrigerate for up to 3–4 days. Bring to room temperature before serving and give it a quick stir; add a final drizzle of olive oil just before serving.