Baba Ghonoush Recipe

Preheat and prepare

Preheat oven to 475°F (245°C) or prepare a grill/tandoor for high heat. Line a baking sheet with foil if using the oven.

Prick the eggplants a few times with a fork to release steam. Lightly brush the eggplants and the red bell pepper with 2 tbs olive oil and rub the eggplants with 1 tsp kosher salt.

Roast the vegetables directly over grill flames, under the broiler, or in the oven on a high rack until the skins are blackened and collapsed and the flesh is very soft — about 25–35 minutes for eggplants and 15–20 minutes for the pepper. Turn occasionally for even charring.

If using the oven or grill, transfer the hot eggplants and pepper to a bowl and cover tightly with plastic wrap or a lid for 10–15 minutes to steam — this loosens skins and makes peeling easier.

Peel off and discard the charred skins of the eggplants and pepper. Remove the stem and seeds from the pepper. Transfer the flesh of both to a colander and let drain for 5–10 minutes to remove excess liquid. Gently press to release more liquid but avoid over-squeezing; you want some moisture for creaminess.

Place the drained eggplant and roasted red pepper flesh into a medium bowl or the bowl of a food processor.

Add 1 tbs tahini, 2 tbs lemon juice, 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp freshly ground black pepper.

Pulse in the food processor until mostly smooth but still slightly textured, 6–12 quick pulses (or mash with a fork/knife for a rustic texture). Taste and adjust seasoning — add more lemon for brightness, more tahini for richness, or more salt as needed.

If the dip is too thick, stir in up to 1–2 tbs of water or extra olive oil to reach desired creaminess.

Fold in 2 tbs finely chopped parsley and 1 tbs chopped mint (if using) into the finished dip, reserving a small pinch for garnish.

Spoon the baba ghonoush into a shallow serving bowl. Use the back of the spoon to create a shallow well in the center.

Drizzle 2 tbs extra virgin olive oil over the surface, sprinkle with reserved parsley, optional pomegranate seeds, and a light dusting of sumac if using.

Serve the baba ghonoush warm or at room temperature with warm naan or pita alongside for scooping. Offer extra lemon wedges and additional olive oil on the side if desired.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Stir before serving; add a splash of lemon or olive oil if it has dried out.