Baba Ganoush Recipe

Prepare and Roast

Preheat your oven to 230°C (450°F) or prepare a hot grill. Prick the eggplants a few times with a knife to prevent bursting. Lightly brush the eggplants with 2 tbs olive oil and sprinkle with 1 tsp kosher salt.

Smoke / Char

Place eggplants directly on the oven rack, on a hot grill, or over an open flame. Roast/char for 30–40 minutes, turning occasionally, until the skin is deeply charred and the flesh is very soft when pierced with a knife. For more intense smokiness, you may finish briefly over an open flame or use a smoking gun for 2–3 minutes.

Steam & Peel

Transfer charred eggplants to a bowl and cover with a plate or lid for 10 minutes to steam — this loosens the skin and mellows bitterness. When cool enough to handle, peel away the charred skin and discard. Drain any excess liquid by placing flesh in a sieve for 5–10 minutes or pressing gently.

Prepare Garlic & Tahini

In a mortar and pestle or small food processor, crush 2 peeled garlic cloves with a pinch of salt until a paste forms. In a medium bowl, whisk together 4 tbs tahini and 2 tbsp lemon juice — it may seize and thicken; gradually add a tablespoon of the reserved eggplant liquid or a little water to loosen to a smooth, creamy texture.

Combine Eggplant and Emulsion

Add the drained roasted eggplant flesh to the tahini mixture. Mash with a fork for a chunkier texture or pulse briefly in a food processor for a smoother baba ganoush. Add the garlic paste, 0.5 tsp smoked paprika (if using), 0.25 tsp ground cumin, and 0.5 tsp black pepper. Taste and adjust lemon, salt, and spices as needed.

Incorporate Yogurt

Fold in 0.5 cups hung yogurt to add creaminess and a tangy lift. Mix until evenly combined but not overworked — a few streaks or slight texture are fine.

Plate & Dress

Spoon the baba ganoush into a shallow serving bowl. Make a shallow well in the center and drizzle 2 tbs extra-virgin olive oil over the top. Sprinkle chopped parsley and, if using, a light drizzle of pomegranate molasses and a pinch more smoked paprika for color.

Serve

Serve at room temperature with warm pita, flatbreads, or crisp vegetables. Baba ganoush tastes best after resting 30 minutes to allow flavors to meld; it will keep refrigerated in an airtight container for up to 3 days.