Baba Ghanoush Recipe

Prepare and roast

Preheat the oven to 450°F (230°C). Prick the eggplants several times with a fork to release steam. Rub lightly with 1 tablespoon olive oil and sprinkle with 1 teaspoon kosher salt. Place on a foil-lined baking sheet and roast for 35–45 minutes, turning once halfway through, until the skin is charred and the flesh is very soft and collapsing. Alternatively, for a smokier flavor, char the eggplants directly on a gas burner over medium-high flame, turning with tongs until evenly blackened and soft, about 10–15 minutes.

Drain and cool

Remove eggplants from oven and transfer to a colander set over a bowl. Let cool 10–15 minutes so steam drains and excess moisture releases (this prevents a watery dip).

Scoop and mince

When cool enough to handle, slice each eggplant open lengthwise and scoop out the flesh into a mixing bowl. Discard the skins (or reserve a small amount for texture if desired). Use a fork or a knife to roughly chop the flesh so it's easier to blend.

Season and blend

Add 4 tablespoons tahini, 3 tablespoons fresh lemon juice, and 2 minced garlic cloves to the bowl with the eggplant. Stir in 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1 teaspoon salt, and 1/4 teaspoon black pepper. Using a fork for a chunkier texture or a food processor for a smoother dip, combine until you reach the desired consistency. If using a food processor, pulse briefly until mostly smooth—about 8–12 short pulses—to avoid over-processing and bitterness.

Adjust texture and flavor

If the mixture is too thick or dry, add up to 1–2 tablespoons of water or extra lemon juice, 1 tablespoon at a time, to loosen. Taste and adjust seasoning with additional salt, lemon, or tahini as needed.

Finish

Stir in 2 tablespoons good-quality extra-virgin olive oil and 2 tablespoons chopped fresh parsley. Transfer the baba ghanoush to a shallow serving bowl and use the back of a spoon to create a shallow well in the center.

Drizzle 1 tablespoon extra olive oil into the well, sprinkle with remaining smoked paprika or a pinch of sumac if desired, and garnish with pomegranate seeds (2 tablespoons) and a little more chopped parsley. Serve with lemon wedges and warm pita bread or vegetable crudités.