Baba Ghanouj Recipe

Prep and roast

Preheat the oven to 450°F (230°C). Prick each eggplant a few times with a fork to prevent bursting. Lightly rub the skins with 2 tbsp olive oil and sprinkle with 1 tsp kosher salt. Place the eggplants on a rimmed baking sheet lined with foil or parchment.

Roast for 35–45 minutes, turning once halfway through, until the skin is charred in spots and the flesh is very soft and collapsing. Alternatively, you can char the eggplants directly over a gas flame or on a hot grill until the skin is blackened and the flesh soft (about 10–15 minutes), then finish in the oven if needed.

Remove the eggplants from the oven and transfer to a bowl. Cover tightly with plastic wrap or a plate and let steam for 10–15 minutes — this makes the skins peel off easily and helps drain excess moisture.

When cool enough to handle, slice each eggplant open lengthwise and scoop the flesh into a fine-mesh sieve or colander set over a bowl. Let drain for 10 minutes, pressing gently with a spoon to remove excess liquid. Discard the skins and any large seedy cores if present.

Transfer the drained eggplant flesh to a bowl. Using a fork, potato masher, or a food processor, mash/pulse the flesh to a smooth but slightly chunky consistency — avoid making it completely puréed unless you prefer a very smooth dip.

Stir in 3 tbsp tahini, 3 tbsp fresh lemon juice, and 2 minced garlic cloves. Mix until incorporated.

Add 1 tsp smoked paprika, 1 tsp ground cumin, and 1 tsp black pepper. Taste and adjust seasoning: add more salt (start with 1/4 tsp increments), more lemon if you want brighter acidity, or more tahini for creaminess.

Spoon the baba ghanouj into a shallow serving bowl, smoothing the top with the back of a spoon and creating a shallow well in the center.

Drizzle 2 tbsp extra-virgin olive oil over the top and sprinkle with 2 tbsp chopped fresh parsley. If using, scatter 2 tbsp pomegranate seeds and dust lightly with 1 tsp sumac for color and tang.

Serve at room temperature with warm pita, flatbread, or fresh vegetables. Leftovers keep covered in the refrigerator for up to 4 days; bring to room temperature before serving and stir in a little olive oil if it seems dry.