Babaghanouge Recipe

Smoke/Roast the eggplants

Preheat a gas stovetop burner or grill to medium-high. Pierce each eggplant several times with a fork to prevent bursting. Place the eggplants directly over the flame or on the grill and roast, turning every 2–3 minutes so all sides char evenly, until the skin is deeply charred and the flesh is very soft when pressed, about 12–18 minutes total depending on size. If using oven, roast at 230°C (450°F) on a baking sheet, turning every 10 minutes, until collapsed and charred, about 30–40 minutes.

Transfer the charred eggplants to a bowl and cover tightly with plastic wrap or a lid. Let steam for 10 minutes—this makes peeling easier and mellows bitterness.

When cool enough to handle, peel away and discard the charred skin and cut off the stem. Drain excess liquid by placing the flesh in a fine-mesh sieve or colander and pressing gently with the back of a spoon for 5 minutes. Reserve about 2 cups (packed) of the flesh; discard excess watery liquid.

Roughly chop the drained eggplant flesh and transfer to a mixing bowl.

In a blender or food processor add the drained eggplant flesh, tahini, lemon juice, garlic cloves, cumin, salt, and black pepper.

Pulse until mostly smooth but still slightly textured, 30–45 seconds. If the mixture seems too thick or pasty, add the warm water 1 tablespoon at a time until you reach a creamy, spreadable consistency (about 1–2 tbs). Taste and adjust seasoning: add more salt or lemon juice if needed.

Transfer the mixture to a bowl and stir in 1 tablespoon of extra virgin olive oil to round the flavors.

Spoon the babaghanouge onto a shallow serving dish, smoothing the top with the back of a spoon and creating a shallow well in the center.

Drizzle remaining 2 tablespoons extra virgin olive oil over the top, sprinkle smoked paprika if using, and scatter chopped parsley for color.

Serve at room temperature with pita bread or fresh crudités.

Leftovers keep in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving and stir briefly; add a splash of olive oil if it has dried.