Babaganoush (vg) Recipe

Preheat the oven to 450°F (230°C). Line a baking sheet with foil or parchment for easier cleanup.

Prick the eggplants several times with a fork to allow steam to escape. Lightly brush or rub each eggplant with 1–2 tbs olive oil and sprinkle with 1 tsp kosher salt, coating evenly.

Place the eggplants on the prepared baking sheet and roast on the middle rack for 30–45 minutes, turning once halfway through, until the skin is charred and the flesh is very soft and collapses when pressed with tongs. Larger eggplants may take longer.

Remove from the oven and let cool 10–15 minutes until they can be handled. Slice each eggplant open lengthwise and scoop the flesh into a fine-mesh sieve or colander set over a bowl. Allow to drain 10 minutes to remove excess liquid (this prevents a watery dip). Reserve any flavorful juices if desired.

Transfer the drained eggplant flesh to a medium bowl or the bowl of a food processor. If you prefer a chunkier babaganoush, mash with a fork; for a smoother texture use the food processor and pulse until nearly smooth.

Add tahini and lemon

Add 4 tbs tahini and 2 tbs fresh lemon juice to the eggplant. Mix or pulse to combine. The tahini will help thicken and add a creamy, nutty flavor.

Season and aromatics

Stir in the minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, and 1 tsp ground black pepper. Taste and adjust salt as needed (start with 1/2 tsp and add to taste). If the mixture is too thick or bitter from tahini, add 1–2 tbs warm water or extra lemon juice to reach desired consistency and brightness.

If using a food processor, pulse a few more times to emulsify and create a silky texture. If mixing by hand, whisk vigorously to incorporate air and achieve a creamy finish.

Spoon the babaganoush into a shallow serving bowl and use the back of the spoon to create a small well in the center.

Drizzle 1 tbs extra-virgin olive oil over the surface. Sprinkle the chopped parsley evenly on top. If using, scatter pomegranate seeds and toasted pine nuts for color and crunch.

Serve at room temperature with warm pita wedges alongside. Babaganoush can be made up to 24 hours ahead; cover and refrigerate, then bring to room temperature before serving and adjust seasoning if needed.