Baba Ghanouj Recipe

Roast the eggplants

Preheat oven to 220°C (425°F). Prick each eggplant a few times with a fork to relieve steam. Lightly brush each with 1 tbs olive oil and place on a rimmed baking sheet lined with foil. Roast on the middle rack 30–40 minutes, turning once or twice, until the skin is charred/blistered and the flesh is very soft when pierced with a knife.

Steam and cool

Remove eggplants from oven and transfer to a bowl; cover tightly with plastic wrap or a lid and let steam 10 minutes. This makes it easier to remove the skin.

Drain and chop

Uncover, peel away and discard the charred skins. Scoop the flesh into a fine-mesh sieve or colander set over a bowl and let drain 10–15 minutes to remove excess liquid (press gently with a spoon to speed draining). If you prefer a smoky flavor, you can reserve a few charred skin bits to mince and add later.

Prepare garlic-tahini mix

In a mortar and pestle or small food processor, mash the garlic with a pinch of salt until a paste forms. Add the tahini and lemon juice and pulse or whisk to combine into a smooth creamy emulsion. If the tahini is very thick, add 1–2 tsp water to loosen.

Combine eggplant and seasonings

Transfer the drained eggplant flesh to a medium mixing bowl and roughly chop or mash with a fork to your desired texture (classic baba ghanouj is slightly chunky). Add the tahini-garlic mixture, remaining 1 tbs olive oil, cumin, smoked paprika, and black pepper. Stir gently to combine. Taste and adjust salt (start with 1 tsp added earlier; add more if needed) and lemon juice as desired.

Adjust consistency

If the mixture seems dry or thick, stir in up to 1–2 tbs water or more olive oil until you reach a creamy but scoopable consistency.

Transfer the baba ghanouj to a shallow serving bowl. Use the back of a spoon to create a slight well in the center.

Drizzle the extra-virgin olive oil over the top, sprinkle with chopped parsley and a pinch of smoked paprika for color. Scatter pomegranate seeds over the top if using.

Serve at room temperature with warm pita, flatbreads, or raw vegetables. Leftovers will keep covered in the refrigerator for up to 3 days; bring to room temperature before serving.