Baba Ghanoush Recipe

Roast the eggplants

Preheat the oven to 450°F (230°C). Prick the eggplants several times with a fork. Place on a rimmed baking sheet lined with foil. Roast for 30–40 minutes, turning every 10 minutes, until the skin is charred and the flesh is very soft. Alternatively, char the eggplants directly over a gas flame or on a grill until blackened and collapsed for smokier flavor.

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

When cool enough to handle, split each eggplant and scoop the flesh into a fine-mesh sieve set over a bowl. Let it drain for 5–10 minutes, then press gently with a spoon to remove excess liquid. Discard the liquid and any large woody cores; you want silky flesh.

Make the tahini emulsion

In a medium bowl, whisk the tahini with the lemon juice until it thickens and lightens in color (it may seize). Add the minced garlic and 1–2 tablespoons cold water and whisk until smooth and pourable. If too thick, add the remaining water a little at a time. Season with 1 tsp sea salt and 1/4 tsp black pepper, adjusting to taste.

Fold the drained eggplant flesh into the tahini mixture with a spatula. Mash and mix until mostly smooth but still slightly textured. Taste and adjust lemon, salt, and pepper — the balance should be bright and savory with a hint of sesame.

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

Drizzle the walnut oil around the well and over the top (about 1 tablespoon). Sprinkle the chopped toasted walnuts evenly across the surface.

Scatter the chopped fresh mint over the dip. Dust lightly with Aleppo pepper (about 1/2 tsp) and, if desired, a pinch of smoked paprika for color. Finish with a small drizzle of olive oil (about 1/2–1 tbs) and an extra pinch of salt to taste.

Serve at room temperature with warm pita, flatbread, or raw vegetables.