Baba Ghannooj Recipe

Preheat a gas burner, grill pan, or outdoor grill to high heat. If using a broiler, position the rack 4–6 inches from the element and preheat.

Rinse the eggplants and pat dry. Using a sharp knife, trim the stem end but leave most of the stem intact for handling. Lightly brush the eggplants all over with 2 tbs olive oil and sprinkle with 1 tsp kosher salt.

Place eggplants directly on the hot grill or over the gas flame. Char the skin, turning every 4–6 minutes, until the skin is blackened and the flesh is very soft when pressed — about 20–30 minutes total depending on size. If broiling, turn every 4–6 minutes to achieve even charring.

Transfer charred eggplants to a bowl and cover tightly with plastic wrap or a plate for 10 minutes. This steams the flesh and makes peeling easier.

When cool enough to handle, peel away the charred skin with your hands or a spoon. Trim any remaining stem and discard seeds or keep a few for texture — the flesh should be soft and mostly seed-free. Place the flesh in a fine-mesh sieve or colander and let drain for 5–10 minutes to remove excess liquid (press gently with a spoon if needed).

Prepare garlic-tahini mixture

In a mortar and pestle or small food processor, mash 2 peeled garlic cloves with a pinch of salt until a smooth paste forms. Add 1/2 cup tahini and 3 tbs fresh lemon juice, and blend until smooth and slightly loosened. If mixture tightens or seizes, add 1–2 tbs water to achieve a silky consistency.

Add the drained eggplant flesh to the tahini-garlic mixture. Using a fork, spoon, or the food processor on low, fold/blend until combined but still slightly chunky — aim for a spreadable, creamy texture. Avoid overblending into a completely puréed paste unless you prefer it very smooth.

Stir in 2 tbs extra-virgin olive oil, 1/2 tsp smoked paprika, 1/4 tsp ground cumin, 1/2 tsp freshly ground black pepper, and 1 tsp salt (adjust to taste). Taste and add more lemon, salt, or olive oil as needed to balance acidity and richness.

Spoon the baba ghanouj into a shallow serving bowl. Use the back of the spoon to create a small well in the center.

Drizzle the top with 2 tbs extra-virgin olive oil, sprinkle 2 tbs chopped fresh parsley and 1/2 tsp smoked paprika or a few whole pomegranate seeds for color and brightness (optional). Serve with lemon wedge on the side.

Serve at room temperature with warm pita, flatbread, or fresh vegetables. Baba ghanouj can be refrigerated in an airtight container for up to 3 days; bring to room temperature and stir before serving.