Babaghanosh Recipe

Preheat and pierce

Preheat the oven to 425°F (220°C). Rinse and dry the eggplants. Using a sharp knife, pierce each eggplant in several places to allow steam to escape during roasting.

Roast the eggplants

Place the eggplants on a rimmed baking sheet lined with foil. Lightly rub each with 1 tablespoon olive oil and sprinkle with 1 teaspoon kosher salt. Roast on the middle rack for 35–50 minutes, turning once halfway, until the skin is deeply wrinkled and the flesh collapses and is very soft when pierced with a knife.

Remove from oven and let cool for 10–15 minutes until safe to handle. When cool, cut each eggplant lengthwise and scoop the flesh into a colander or fine-mesh strainer set over a bowl. Allow the flesh to drain for 10 minutes, pressing gently to remove excess liquid. Discard the skins.

Prepare tahini sauce

In a medium bowl, whisk together 1/2 cup tahini and 3 tablespoons fresh lemon juice. The mixture may seize and thicken; gradually whisk in 3 tablespoons cold water, a little at a time, until the sauce is smooth and pourable but still thick.

Add aromatics and spice

Grate or finely mince 2 smashed garlic cloves and stir into the tahini mixture along with 1/2 teaspoon ground cumin, 1/4 teaspoon smoked paprika, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Taste and adjust lemon, salt, or water to reach a bright, balanced flavor.

Fold the tahini sauce into the drained eggplant flesh. Use a fork or potato masher to mash to a chunky-smooth consistency (not completely puréed) and combine thoroughly so the tahini is evenly distributed. If the mixture seems dry, add up to 1 tablespoon olive oil or 1 tablespoon water to loosen.

Transfer baba ghanoush to a shallow serving bowl, smoothing the top with the back of a spoon. Create a shallow well in the center and drizzle 2 tablespoons extra-virgin olive oil over the top.

Sprinkle 2 tablespoons chopped fresh parsley over the dip and, if using, 1/2 teaspoon lemon zest. Optionally dust a bit more smoked paprika for color. Serve at room temperature with warm pita, flatbread, or fresh vegetables.

Leftovers: store in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving and stir gently; add a splash of lemon or olive oil if it seems thick.