Baba Ghanoush Recipe

Prepare and roast

Preheat your oven to 220°C (425°F) or prepare a gas flame/grill for direct charring. Prick the eggplants several times with a fork to prevent bursting. Lightly rub each eggplant with 1 tbs olive oil and place on a rimmed baking sheet (or directly on the grill). Roast for 30–40 minutes in the oven, turning every 10 minutes, until the skin is charred and the flesh is very soft. If using a flame, rotate until blackened and collapsing on all sides.

When the eggplants are done, transfer them to a bowl and cover tightly with plastic wrap or a lid for 10–15 minutes. This traps steam and makes the flesh easier to separate from the skin.

Scoop and drain

Uncover the eggplants and carefully slice them open lengthwise. Use a spoon to scoop the soft flesh into a fine-mesh sieve or colander set over a bowl. Allow to drain for 10 minutes, pressing gently to release excess moisture. Discard the skin and any large woody stems.

Chop or mash

Transfer the drained flesh to a medium mixing bowl. Using a fork, potato masher, or a knife, roughly chop or mash the flesh to your desired texture — either smooth-ish or slightly chunky (traditional baba ghanoush is somewhat smoky and rustic).

Add the remaining 1 tbs olive oil, tahini, lemon juice, minced or grated garlic, cumin, smoked paprika (if using), salt and black pepper to the mashed eggplant. Stir well to combine. Taste and adjust: add more lemon for brightness, more tahini for creaminess, or more salt as needed.

For a silkier texture, you can process the mixture briefly in a food processor or blender (1–2 short pulses), but avoid over-blending if you prefer a coarser texture.

Spoon the baba ghanoush into a shallow serving bowl, creating a slight well in the center. Drizzle the reserved 2 tbs olive oil over the top, sprinkle chopped parsley, scatter pomegranate seeds if using, and dust with sumac or an extra pinch of smoked paprika.

Serve at room temperature with warm flatbread for dipping. Leftovers keep well in an airtight container in the refrigerator for up to 4 days; bring to room temperature before serving.