Preheat oven to 220°C (425°F). Prick eggplants a few times with a fork. Place on a rimmed baking sheet, brush with 2 tbs olive oil and sprinkle 1 tsp kosher salt. Roast for 30–40 minutes, turning once, until skins are charred and flesh collapses. Alternatively, char directly over a gas flame or on a hot grill for a smokier flavor, rotating until evenly blackened and soft.

Remove eggplants from oven and let cool 10–15 minutes until they are safe to handle. Peel away and discard the skins (or scrape soft flesh with a spoon), and transfer flesh to a fine mesh sieve or colander to drain for 10 minutes to remove excess liquid.

Aromatic Mix

Prepare aromatics

While eggplants drain, smash or finely mince 3 garlic cloves and finely mince the shallot. In a small bowl combine garlic, shallot, 3 tbs lemon juice, and 1 tbs Greek yogurt (if using). Stir and let sit 5 minutes so flavors mellow and garlic softens.

Spice & Heat

Measure and combine 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp Aleppo pepper (or crushed red pepper), and 1 tsp ground black pepper in a small dish so they are ready to add to the eggplant.

Combine & Adjust

Mix the baba ganough

Transfer drained eggplant flesh to a medium mixing bowl. Use a fork or potato masher to mash to a coarse, slightly chunky texture (you can puree smoother in a food processor if preferred). Add the tahini, the garlic-shallot-lemon mixture, the spice blend, 2 tbs finishing olive oil, 2 tbs chopped parsley, and 1 tbs chopped mint (if using). Stir until well combined. Taste and adjust: add more lemon juice for brightness, a pinch of salt if needed, or a little water (1–2 tsp) to loosen.

If you prefer a touch of sweet-tart depth, stir in 1 tsp pomegranate molasses. Chill for at least 30 minutes to allow flavors to meld, or serve immediately at room temperature.

To Serve

Spoon baba ganough into a shallow serving bowl, create a shallow well in the center and drizzle remaining 1 tbs olive oil over the top. Sprinkle 1/2 tsp sumac and the toasted pine nuts or chopped walnuts. Garnish with additional parsley or mint if desired. Serve with warm pita or vegetable crudités.