Babaganouj Recipe
Grilled eggplants smashed with tahini, lemon juice, garlic, pomegranate seeds.
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Ingredients
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Eggplant & finishing
Tahini dressing
Method
Prepare and grill eggplant
Preheat and prepare eggplants
Preheat a grill, grill pan, or broiler to high (grill: 450–500°F / 230–260°C). Rinse eggplants and pat dry. Pierce each eggplant several times with a fork to prevent bursting while cooking. Lightly brush each eggplant with 1 tablespoon olive oil and sprinkle evenly with 1 teaspoon kosher salt.
Grill until charred and soft
Place eggplants on the hot grill or under the broiler, turning every 4–6 minutes so they char evenly on all sides. Grill for about 20–30 minutes total, until the skin is deeply charred and the flesh is very soft and collapsing. A skewer should slide easily into the center.
Steam and cool
Transfer the hot eggplants to a large bowl and cover tightly with plastic wrap or a lid for 10 minutes. This traps steam and makes the flesh easier to remove.
Scoop and drain
Uncover, slice each eggplant open lengthwise, and scoop the flesh into a fine-mesh sieve or colander set over a bowl. Allow the flesh to drain and cool for 10 minutes, pressing gently with the back of a spoon to release excess liquid. Discard any large clumps of skin or seeds.
Make tahini dressing & combine
Whisk dressing
In a medium bowl, combine 1/2 cup tahini, 3 tablespoons fresh lemon juice, minced garlic, 3 tablespoons warm water, 1/2 teaspoon cumin (if using), and 1/2 teaspoon ground black pepper. Whisk vigorously until the mixture becomes smooth and slightly loosened. If too thick, add 1 teaspoon warm water at a time until it reaches a thick, pourable but spreadable consistency.
Fold eggplant into tahini
Transfer the drained eggplant flesh to a large bowl. Using a fork or potato masher, lightly mash the eggplant until chunky-smooth — leave some texture rather than making it completely puréed. Pour the tahini dressing over the mashed eggplant and fold gently to combine. Taste and adjust seasoning with additional lemon juice, salt (start with 1/4 tsp), or pepper as needed.
Finish and serve
Plate and garnish
Transfer the babaganouj to a shallow serving bowl, smoothing the surface. Drizzle the remaining 1 tablespoon olive oil over the top. Scatter pomegranate seeds and chopped parsley evenly across the surface for color and brightness.
Optional final touches
For extra flavor, sprinkle a pinch of smoked paprika or a few drops of good-quality olive oil. Serve with warm pita, flatbreads, or vegetable crudités. Babaganouj can be served warm, at room temperature, or chilled; if chilled, bring to room temperature for 20 minutes before serving for best flavor.