Baba Ghanouj Recipe

Preheat and prepare

Preheat the oven to 220°C (425°F). Line a baking sheet with foil or parchment for easier cleanup. Prick each eggplant a few times with a fork to allow steam to escape.

Place the whole eggplants on the prepared baking sheet. Roast in the preheated oven for 30–45 minutes, turning once halfway through, until the skin is charred and the flesh is very soft and collapsing. Smaller eggplants may finish around 30 minutes; larger ones 40–45 minutes.

Alternatively, for a smokier flavor, roast the eggplants directly over a gas burner set to medium-high or on a hot grill, turning often, until skin is blackened and flesh is soft (about 15–20 minutes). If using the stovetop or grill method, transfer them to a bowl and cover to steam for 10 minutes after charring.

When the eggplants are tender, remove from the oven and let cool 10–15 minutes until cool enough to handle but still warm. Split each eggplant open lengthwise and scoop the flesh into a fine-mesh sieve set over a bowl or into a colander lined with paper towel.

Allow the eggplant flesh to drain for 10–15 minutes to remove excess liquid. Press gently with a spoon to speed draining if needed. Discard excess liquid and any large clumps of skin; remove as many seeds as desired (most will be soft and fine).

Transfer the drained eggplant flesh to a mixing bowl or food processor. Add the tahini, lemon juice, peeled garlic cloves, olive oil, Greek yogurt (if using), ground cumin, salt, and black pepper.

Blend or mash

For a silky texture, pulse in a food processor for 20–40 seconds until mostly smooth but still slightly chunky. For a more rustic texture, mash with a fork or potato masher until combined but with some texture remaining. Taste and adjust seasoning—add more lemon juice, salt, or tahini as needed.

If the mixture feels too thick, add 1–2 teaspoons water or additional olive oil and pulse/mix to reach desired consistency.

Spoon the baba ghanouj into a shallow serving bowl and use the back of a spoon to create a shallow well or swoosh in the center.

Drizzle the reserved 1 tablespoon olive oil over the top. Sprinkle smoked paprika and sumac (if using) across the surface, scatter chopped parsley and optional pomegranate seeds for color.

Serve at room temperature with warm pita, flatbread, or vegetable crudités.