Baba Ghanoush Recipe
A smoky and rich dip made from fire-roasted eggplant, blended with tahini, garlic, lemon juice, and parsley.
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Ingredients
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Roasted Eggplant
Mix-In & Emulsion
Finish & Garnish
Method
Roasted Eggplant
- 1
Prepare and roast
Preheat oven to 475°F (245°C). Prick the eggplants several times with a fork to allow steam to escape. Lightly brush or rub each eggplant with 1 tablespoon olive oil and sprinkle with 1 teaspoon kosher salt. Place eggplants on a rimmed baking sheet lined with foil or parchment.
- 2
Char and soften
Roast in the preheated oven for 35–45 minutes, turning every 10–12 minutes, until the skins are deeply wrinkled, charred in spots and the flesh is very soft when pierced with a knife. (Alternatively, broil on high or char over a gas burner for a smokier flavor; use tongs and rotate until evenly blackened and collapsed.)
- 3
Drain and cool
Remove eggplants from oven and transfer to a bowl. Cover tightly with plastic wrap or a plate and let steam for 10 minutes—this helps loosen bitter juices. Once cool enough to handle, cut the eggplants lengthwise and scoop the flesh into a fine-mesh sieve or colander set over a bowl. Let drain for 10–15 minutes, pressing gently to remove excess liquid; discard the liquid and the skins.
Mix-In & Emulsion
- 4
Prepare tahini emulsion
While eggplant drains, whisk the tahini, fresh lemon juice (3 tbs), and 2 tablespoons cold water in a medium bowl until smooth and slightly glossy. If the tahini is very thick, add an extra teaspoon of water at a time until it loosens to a pourable but creamy consistency.
- 5
Add aromatics & seasonings
Mince or grate the 2 garlic cloves. Stir the garlic, 2 tablespoons extra-virgin olive oil, 1/2 tsp ground cumin, 1/4 tsp smoked paprika, 3/4 tsp kosher salt, and 1/4 tsp freshly ground black pepper into the tahini-lemon mixture, tasting and adjusting lemon or salt as desired.
- 6
Fold in eggplant
Transfer the drained eggplant flesh to a food processor or blender. Add the tahini mixture and process in short pulses until mostly smooth but with some texture (or mash by hand in a bowl for a chunkier consistency). If mixture seems thick, add up to 1–2 tablespoons cold water or olive oil to reach desired creaminess.
Finish & Garnish
- 7
Adjust & plate
Taste and adjust seasoning—add more lemon juice for brightness or salt to taste. Stir in 2 tablespoons finely chopped fresh flat-leaf parsley (reserve a pinch for garnish). Spoon the baba ghanoush into a shallow serving bowl and use the back of the spoon to create a shallow well in the center.
- 8
Garnish and serve
Drizzle 1 tablespoon extra-virgin olive oil over the top, sprinkle a pinch of smoked paprika if desired, scatter reserved parsley and optional pomegranate seeds (2 tsp) for color. Serve at room temperature with warm pita, flatbread, or fresh vegetables.