Babaganoush Recipe

Prepare and roast/grill eggplants

Preheat a grill or broiler to high (or preheat oven to 450°F / 230°C). Prick each eggplant a few times with a fork to release steam. Lightly brush eggplants with 2 tbs olive oil and sprinkle with 1 tsp kosher salt. Place directly on the hot grill grates (or on a foil-lined baking sheet under the broiler) and cook, turning every 6–8 minutes, until the skin is charred and the flesh is very soft and collapsed, about 20–30 minutes total depending on size. If using an oven, roast whole on a rimmed sheet for 35–45 minutes, turning once, until collapsed and very soft.

Remove eggplants to a bowl and cover tightly with plastic wrap or place in a sealed container for 10 minutes to allow steam to loosen the flesh (this reduces bitterness and makes peeling easier).

When cool enough to handle, slice open the eggplants and scoop the flesh into a fine-mesh sieve or colander set over a bowl. Allow to drain 10 minutes, pressing gently to remove excess liquid. Transfer drained flesh to a medium mixing bowl and discard skins.

Make the tahini sauce

In a small bowl whisk together 1/2 cup tahini and 2 tbs lemon juice until thick. Add 2 tbs cold water, 2 minced garlic cloves, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk until smooth and pourable; add another teaspoon of water at a time if needed to reach a creamy, drizzly consistency.

Taste and adjust seasoning — more lemon for brightness, more salt for depth, or a pinch of sugar if overly bitter.

Reserve about 1–2 tbs of the tahini sauce for drizzling on top at the end.

Mix babaganoush

To the bowl with the drained eggplant flesh add the tahini sauce (except the reserved drizzle). Using a fork or spatula, mash and mix until the mixture is mostly smooth but retains some texture — you can use a food processor for 8–12 seconds for a silkier finish, but avoid overprocessing or it will become pasty. Adjust salt and lemon to taste.

Transfer the babaganoush to a serving dish and use the back of a spoon to create a shallow well in the center.

Drizzle the surface with 3 tbs extra-virgin olive oil and the reserved tahini sauce. Sprinkle the top with 1/4 cup finely chopped parsley, 3 tbs pomegranate seeds, and 1/2 tsp smoked paprika. Finish with 1 tsp lemon zest if using.

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