Baba Ghanouj Recipe

Preheat and prepare

Preheat the oven to 475°F (245°C). Line a rimmed baking sheet with foil for easier cleanup.

Prick each eggplant a few times with a fork to allow steam to escape. Lightly brush or rub the eggplants with 2 tbs olive oil and sprinkle with 1 tsp salt.

Place the eggplants on the prepared baking sheet and roast on the top rack for 30–45 minutes, turning once or twice, until the skins are blistered and the flesh is very soft and collapsed. Cooking time depends on size; they should give easily when pressed with a spatula.

Optional charcoal/flare method: For a smokier flavor, after the oven roast you can char the eggplants directly over a gas flame or on a grill for 2–4 minutes, turning to blacken the skin in spots.

Remove eggplants from oven and let cool until they can be handled, about 10–15 minutes.

Once cool enough to handle, slice each eggplant lengthwise and scoop the flesh into a fine-mesh sieve or colander set over a bowl. Allow to drain and cool 10–15 minutes to remove excess liquid and any bitter juices.

Use a spoon to press gently on the flesh to extract additional liquid. Discard the skins.

Transfer the drained eggplant flesh to a bowl or to a food processor. If you prefer a chunkier texture, mash with a fork or potato masher; for a smoother emulsion, pulse in the food processor.

Add 3 tbs tahini, 3 tbs fresh lemon juice, minced garlic (2 cloves), 1 tsp ground cumin, 1 tsp smoked paprika, and 1 tsp freshly ground black pepper to the eggplant.

With the food processor running (or using a whisk/spoon), slowly drizzle in the remaining 2 tbs olive oil until the mixture becomes creamy and well combined. Taste and adjust salt (add up to 1/2 tsp more if needed) and lemon for brightness.

If the mixture seems too thick or dry, add 1–2 tbs water or additional lemon juice, a little at a time, until you reach desired creaminess.

Spoon the baba ghanouj into a shallow serving dish and use the back of the spoon to create a small well in the center.

Drizzle the additional 2 tbs olive oil over the top, sprinkle with chopped parsley, pomegranate seeds, and a light dusting of sumac if using. Adjust final seasoning.

Serve at room temperature with warm pita, flatbread, or raw vegetables. Leftovers keep refrigerated in an airtight container for up to 3 days; bring to room temperature before serving.