Babaganush Recipe

Prepare and roast

Preheat the oven to 220°C (425°F). Prick the eggplants several times with a fork to prevent bursting. Lightly coat each eggplant with 1 tablespoon olive oil and sprinkle with half the kosher salt, rubbing it on the skin. Place eggplants on a rimmed baking sheet lined with foil or parchment.

Roast the eggplants for 35–45 minutes until the skins are charred in places and the flesh is very soft when pierced with a knife. Turn the pan once during roasting so they cook evenly.

Remove from the oven and let the eggplants cool until you can handle them (about 10–15 minutes).

Split each eggplant lengthwise and scoop the flesh into a fine-mesh sieve or colander set over a bowl. Let drain for 10 minutes to remove excess liquid — pressing gently if needed. Alternatively, place the flesh on a cutting board and discard any large watery pockets.

Transfer the drained eggplant flesh to a medium bowl. Using a fork or a potato masher, roughly mash the flesh until mostly smooth but still a little textured (or pulse 3–4 times in a food processor for a smoother consistency).

Add the tahini, lemon juice, minced garlic, smoked paprika, ground cumin, remaining kosher salt (adjust to taste), and ground black pepper to the eggplant. Stir vigorously to combine. If mixture seems dry, add up to 1 tablespoon of water or olive oil to reach a creamy, spreadable consistency.

Taste and adjust seasoning: more lemon for brightness, more tahini for creaminess, or a pinch more salt. If you prefer a smokier flavor, stir in an extra 1/4 teaspoon smoked paprika or roast a small garlic head and mash into the mixture.

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

Drizzle the extra-virgin olive oil over the top and sprinkle the chopped parsley evenly. Scatter the optional pomegranate seeds and toasted pine nuts, and dust with sumac if using.

Serve at room temperature with warm pita, flatbread, or raw vegetables. Babaganush can be made 1 day ahead and refrigerated in an airtight container; bring to room temperature and stir gently before serving. Serves chilled for up to 3 days.