Baba Ghannooj Recipe

Preheat and prepare

Preheat the oven to 220°C (425°F). Line a baking sheet with foil or parchment for easier cleanup. Prick each eggplant a few times with a fork to allow steam to escape.

Rub the eggplants lightly with 2 tbs olive oil and sprinkle with 1 tsp kosher salt. Place them on the prepared baking sheet.

Roast the eggplants on the middle rack for about 35–45 minutes, turning once halfway through, until the skins are blistered and the flesh is very soft and collapsing. Alternatively, for a smokier flavor, char the eggplants directly over a gas burner or on a grill until blackened and soft, then finish in the oven if needed.

Remove from the oven and let cool slightly (10 minutes) until you can handle them safely. Cut the tops off and split open. Scoop the flesh into a fine-mesh sieve or colander and let drain for 10–15 minutes to remove excess liquid (this prevents a watery dip). Reserve a small amount of roasted skin if you like a smoky texture, but discard most of the skin.

Place the drained roasted eggplant flesh into a bowl and break up with a fork or pulse gently in a food processor (use pulses to keep some texture). If using a food processor, scrape down the sides between pulses so you don't over-puree—traditional baba ghannouj is slightly chunky, not perfectly smooth.

Add 4 tbs tahini, 3 tbs fresh lemon juice, 2 peeled garlic cloves, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp ground black pepper, and 1 tsp pomegranate molasses (if using) to the eggplant. Blend or mix until combined. Taste and adjust seasoning.

With the processor running or while stirring vigorously by hand, slowly drizzle in 3 tbs extra virgin olive oil to emulsify and create a creamy texture. If mixture seems too thick, add 1 tbs water at a time until it reaches desired consistency (do not exceed 2–3 tbs).

Stir in 2 tbs chopped fresh parsley. Taste and adjust salt (start with 1/4–1/2 tsp kosher salt and increase if needed), lemon, or tahini to balance smoke, tang, and richness.

Spoon the baba ghannouj into a shallow serving bowl, using the back of a spoon to create a small well in the center.

Drizzle 1 tbs extra virgin olive oil over the dip, sprinkle with 2 tbs pomegranate seeds, 1 tbs chopped parsley or mint, and dust with 1/2 tsp sumac or smoked paprika for color and brightness.

Serve immediately with warm pita or flatbread. Baba ghannouj can be made 1 day ahead and refrigerated in an airtight container; bring to room temperature before serving and refresh the garnish just before presenting.