Baba Ghanoush Recipe

Prepare and roast

Preheat the oven to 230°C (450°F). Line a baking sheet with foil. Trim the stem ends of the eggplants and prick each one a few times with a fork to prevent bursting. Lightly brush the eggplants with about 1 tablespoon olive oil and sprinkle the 3/4 teaspoon kosher salt over them.

Place the eggplants on the prepared baking sheet and roast on the middle rack for 30–40 minutes, turning once halfway through, until the skin is charred in places and the flesh is very soft and collapsing. If you prefer a smokier flavor, you can char the eggplants directly over a gas flame or on a grill for 8–12 minutes total before finishing in the oven.

Remove the eggplants from the oven and let them rest 10–15 minutes until cool enough to handle. Use a sharp knife to cut them open and scoop the soft flesh into a fine-mesh sieve or colander placed over a bowl. Allow the liquid to drain for 10 minutes, pressing gently to remove excess moisture (this prevents a watery dip). Discard the skin.

Mash and combine

Transfer the drained eggplant flesh to a medium mixing bowl. Finely mince the 2 garlic cloves (or grate on a microplane) and add to the bowl. Add 3 tablespoons tahini, 2 tablespoons lemon juice, 1/2 teaspoon ground cumin, 1/4 teaspoon black pepper, and 2 tablespoons extra virgin olive oil.

Use a fork or a sturdy whisk to mash and mix the ingredients until a uniform, slightly chunky but creamy texture is achieved. Alternatively, for a smoother consistency, pulse the mixture 3–5 times in a food processor—do not over-process or it can become too watery. Taste and adjust seasoning, adding up to another 1/2 tablespoon lemon juice or a pinch more salt if desired.

Transfer the baba ghanoush to a shallow serving bowl, smoothing the surface with the back of a spoon. Create a small well in the center and drizzle 1 tablespoon extra virgin olive oil over the top. Sprinkle 1/2 teaspoon smoked or sweet paprika and 2 tablespoons chopped fresh parsley over the dip.

Serve immediately with warm pita wedges (4 pieces) or refrigerate in an airtight container for up to 3 days. If chilled, remove from the fridge 15–20 minutes before serving to allow flavors to bloom. Leftover baba ghanoush can be used as a spread or sauce.