Baba Ghanoush Recipe

Prepare and char the aubergine

Prick the aubergine several times with a fork to release steam. Grill whole over a gas flame, under a hot broiler, or on a hot grill, turning occasionally, until the skin is deeply blistered and the flesh is very soft when pierced (about 20–30 minutes depending on heat). The aubergine should collapse and feel tender.

Cool and drain

Transfer the charred aubergine to a bowl and cover with plastic wrap or a plate; let steam for 10 minutes. When cool enough to handle, peel off and discard the skin and stem. Place the flesh in a fine-mesh sieve or colander, press gently with a spoon to remove excess liquid (about 5 minutes) — this prevents a watery dip.

Finish and garnish

After mixing the aubergine with the tahini-yogurt base (see next section), transfer to a serving dish. Drizzle 2 tablespoons extra-virgin olive oil over the top, sprinkle smoked paprika if using, and scatter chopped parsley. Adjust lemon and salt to taste before serving.

Prepare tahini-yogurt mixture

In a medium bowl, whisk together 1/4 cup tahini, 1/4 cup full-fat yogurt, 2 tablespoons fresh lemon juice and 1 minced garlic clove until smooth. Tahini can seize; if too thick, whisk in warm water 1 tablespoon at a time (up to 2 tablespoons) until the mixture is creamy and pourable.

Season

Stir in 1 teaspoon salt and 1/4 teaspoon ground black pepper. Taste and adjust: add more lemon for brightness or more salt if needed. The mixture should be assertive but balanced — remember the aubergine will mellow flavors.

Combine with aubergine

Spoon the drained roasted aubergine flesh into the bowl with the tahini-yogurt mixture. Using a fork, potato masher, or a food processor (pulse briefly for a slightly smoother texture), mash and fold until well combined but with some texture remaining. Taste again and adjust seasoning (lemon, salt, garlic) as desired.