Baba Ganough Recipe

Prepare and roast

Preheat the oven to 425°F (220°C). Prick the eggplants a few times with a fork to release steam. Rub each eggplant lightly with 2 tbs olive oil and sprinkle with 1 tsp kosher salt. Place on a rimmed baking sheet lined with foil. Roast for 35–45 minutes, turning once, until the skins are charred and the flesh is very soft and collapsing.

Remove from oven and let cool until safe to handle. Cut each eggplant open lengthwise and scoop the flesh into a fine-mesh sieve or colander. Allow to drain for 10–15 minutes to remove excess liquid (press gently with the back of a spoon if needed). Alternatively, place the flesh on a cutting board and chop roughly for a chunkier texture.

Combine and season

Transfer the drained eggplant flesh to a medium bowl. Add 3 tbs tahini, 2 tbs lemon juice, and the minced garlic. Using a fork or a whisk (or pulse briefly in a food processor for a smoother result), mash and mix until well combined. Gradually fold in 1 tsp smoked paprika, 1 tsp ground cumin, and 1 tsp ground black pepper. Taste and adjust salt if necessary (typically 1/4–1/2 tsp kosher salt more, to taste). If the mixture seems dry, add 1–2 tbs water or more lemon juice to reach a creamy, spreadable consistency.

For a smokier, silkier texture: after mixing, pass the mixture through a fine-mesh sieve or process briefly in a food processor for 10–20 seconds until smooth. For a chunkier, rustic Baba Ganough, leave it slightly coarse and do not over-process.

Plate and garnish

Spoon the baba ganough onto a shallow serving plate, creating a small well in the center. Drizzle the 2 tbs extra-virgin olive oil over the top, sprinkle the chopped fresh parsley, and dust lightly with 1 tsp sumac if using. Scatter pomegranate seeds over the top if desired for brightness and color.

Serve immediately with warm pita, flatbread, or raw vegetables. Leftovers: store in an airtight container in the refrigerator for up to 4 days; bring to room temperature and stir before serving.