Baba Ganoush / Eggplant Dip Recipe

Roast the eggplants

Preheat the oven to 475°F (245°C). Prick each eggplant a few times with a fork to allow steam to escape. Place the eggplants on a rimmed baking sheet lined with foil. Roast for 30–40 minutes, turning every 10 minutes, until the skin is deeply blistered and the flesh is very soft and collapsing. Alternatively, char whole eggplants directly over a gas burner or on a grill for a smokier flavor, turning until the skin is blackened and flesh is tender (about 10–12 minutes).

Drain and cool

Remove the eggplants from the oven/grill and transfer to a bowl. Cover with plastic wrap or place in a sealed bowl for 10 minutes to steam — this loosens the flesh. When cool enough to handle, slice open and scoop the flesh into a fine-mesh sieve or colander. Let drain for 10 minutes to remove excess liquid; press gently with a spoon to remove extra moisture. Discard the skin and any large tough stem pieces.

Combine and season

Transfer the drained eggplant flesh to a medium mixing bowl. Add 2 tbs extra-virgin olive oil, 1 tbs tahini, 2 tbs fresh lemon juice, 1 tsp minced garlic, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp kosher salt and 1/2 tsp coarsely ground black pepper. Use a fork or sturdy spatula to mash the mixture until mostly smooth but still slightly textured (or pulse briefly in a food processor for a creamier consistency — 3–4 short pulses). Taste and adjust seasoning with additional salt, lemon juice, or olive oil as needed.

Plate the baba ganoush in a shallow serving bowl, smoothing the top with the back of a spoon to create a shallow well in the center.

Drizzle 1 tbs extra-virgin olive oil over the top, sprinkle chopped parsley, dust with 1/4 tsp smoked paprika, and scatter pomegranate seeds if using.

Serve warm or at room temperature with 4 warm pita breads, sliced into wedges for dipping. Leftovers keep in an airtight container in the refrigerator for up to 4 days.