Baba Ghanooj Recipe

Preheat and prepare eggplants

Preheat the oven to 450°F (230°C). Prick each eggplant a few times with a fork to vent. Lightly brush the eggplants with 2 tbs olive oil and sprinkle with 1 tsp kosher salt, rubbing it to coat evenly.

Roast whole

Place the eggplants on a rimmed baking sheet lined with foil or parchment. Roast on the middle rack for 35–45 minutes, turning once halfway through, until the skin is deeply wrinkled and the flesh is very soft and collapsing. Larger eggplants may take longer; test by inserting a small knife—should glide easily.

Drain and cool

Remove eggplants from oven and transfer to a bowl. Tent loosely with foil and let sit 10–15 minutes to steam slightly—this makes peeling easier and helps drain excess liquid. After resting, slice each eggplant open lengthwise and scoop the soft flesh into a fine-mesh sieve or colander set over a bowl. Let it drain for 10–15 minutes, pressing gently with a spoon to remove excess watery juices (do not press hard; you want a creamy texture). Reserve any flavorful drained juices if desired.

Combine base ingredients

Transfer the drained eggplant flesh to a mixing bowl or the bowl of a food processor. Add 4 tbs tahini, 3 tbs fresh lemon juice, 2 peeled garlic cloves, 1 tsp smoked paprika, 1 tsp ground cumin, and 1 tsp ground black pepper.

Pulse or mash

If using a food processor: pulse in short bursts until the mixture is mostly smooth but still has a bit of texture (20–30 seconds). If using a bowl: mash thoroughly with a fork or potato masher until smooth but slightly rustic. Taste and adjust seasoning.

Adjust consistency and seasoning

If the mixture seems too thick or dry, fold in up to 1–2 tbs extra-virgin olive oil or up to 1–2 tbs of reserved drained eggplant juices until you reach a creamy, spreadable consistency. Taste and add more lemon juice, salt (start with ½ tsp), or garlic to preference.

Transfer the baba ghanouj to a shallow serving bowl and use the back of a spoon to make a shallow well in the center.

Drizzle the remaining 1 tbs (or up to 2 tbs) extra-virgin olive oil over the top, sprinkle with additional smoked paprika, and scatter chopped parsley and pomegranate seeds (if using) over the surface.

Serve at room temperature with warm pita wedges and fresh vegetables for dipping. Leftovers keep covered in the refrigerator for 3–4 days; bring to room temperature before serving and stir to reincorporate any separated oil.