Baba Ghannouj Recipe

Preheat the oven to 220°C (425°F). Line a baking sheet with foil or parchment for easier cleanup.

Prick each eggplant several times with a fork to release steam. Rub each lightly with 1–2 teaspoons of olive oil and sprinkle with a little kosher salt.

Place eggplants on the prepared sheet and roast on the middle rack for 30–40 minutes, turning every 10–12 minutes, until the skin is deeply wrinkled and the flesh collapses and is very soft. For a smokier flavor, broil on high for the last 3–5 minutes, watching closely to avoid burning.

Remove the eggplants from the oven and let cool until they are easy to handle, about 10 minutes.

Cut the eggplants open lengthwise and scoop the flesh into a colander set over a bowl. Let drain for 5–10 minutes to remove excess liquid (this prevents a watery dip). Optionally press gently to remove more moisture.

Transfer the drained eggplant flesh to a fine chopping board or to a food processor. If you prefer a chunkier baba ghannouj, use a knife to roughly chop; for a smoother texture, use the food processor.

If using a food processor: pulse the eggplant 4–6 times to break it down, then add the tahini, lemon juice, labné, minced garlic, ground cumin, black pepper and 1/4 teaspoon salt. Process in short bursts until the mixture is creamy but still has some texture, about 20–30 seconds. Taste and adjust salt, lemon, or tahini as desired.

If using a bowl and knife: finely chop or mash the eggplant with a fork. Stir in tahini, lemon juice, labné, garlic, cumin, black pepper and salt until thoroughly combined and slightly whipped. Taste and adjust seasoning.

If the dip seems too thick, add up to 1 tablespoon water or a little more lemon juice, 1 teaspoon at a time, until you reach the desired consistency.

For extra smokiness: if you roasted without much char, you can hold each roasted eggplant over an open gas burner with tongs for 20–40 seconds per side to add char, or briefly torch the surface. Alternatively, stir 1/4–1/2 teaspoon smoked paprika into the dip (or just use it as garnish).

Transfer the baba ghannouj to a serving bowl. Make a shallow well in the center, drizzle with 2 tablespoons extra-virgin olive oil, sprinkle smoked paprika, chopped parsley, and lemon zest (if using). Adjust final seasoning and add more salt or lemon if needed.

Serve immediately with warm pita, pita chips, or fresh crudités. The dip can be refrigerated in an airtight container for up to 3 days; bring to room temperature and stir before serving.