Babaghannouj Recipe

Roast eggplants

Preheat oven to 450°F (230°C). Prick each eggplant a few times with a fork to release steam. Lightly brush the skins with 2 tablespoons olive oil and sprinkle with 1 teaspoon kosher salt. Place eggplants on a rimmed baking sheet lined with foil or parchment. Roast for 35–50 minutes, turning once or twice, until the flesh is very soft and the skin is charred in places. Larger eggplants may take longer — test by pressing; flesh should collapse.

Alternatively, for a smokier flavor, char eggplants over a gas burner or grill: place whole eggplants directly on the flame, turning every few minutes until skins are well blackened and flesh is soft (20–30 minutes).

Cool and drain: Transfer roasted eggplants to a bowl and cover with plastic wrap or a plate; let sit 10 minutes to steam (this loosens the flesh). When cool enough to handle, cut off the stem end, split open, and scoop the flesh into a fine-mesh sieve or colander set over a bowl. Let drain 10–15 minutes, pressing lightly to remove excess liquid (this prevents a watery dip). Save any flavorful juices if desired for thinning.

Prepare dressing: In a medium bowl, whisk together 3 tablespoons tahini, 3 tablespoons fresh lemon juice and 2 minced garlic cloves until smooth. If the tahini is very thick, add 1–2 tablespoons of the reserved eggplant juice or cold water to loosen. Stir in 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and 1 teaspoon black pepper.

Combine with eggplant: Transfer the drained eggplant flesh to a cutting board and chop roughly, or place in a bowl and mash with a fork for a slightly coarse texture. For a smoother spread, pulse in a food processor 8–10 times, but avoid overprocessing — baba ghanouj should be creamy but retain some texture. Fold the eggplant into the tahini-lemon mixture until evenly combined. Taste and adjust salt (add to taste) and lemon if needed. If mixture feels thick, stir in up to 2 tablespoons extra-virgin olive oil or reserved eggplant liquid to reach desired consistency.

Plate and finish: Spoon the baba ghanouj into a shallow serving bowl, smoothing the surface and creating a shallow well in the center. Drizzle 2 tablespoons extra-virgin olive oil over the top. Sprinkle with chopped fresh parsley, a dusting of sumac (if using), and scatter pomegranate seeds for color (optional).

Serve: Serve at room temperature with warm pita, flatbread, or raw vegetables. Leftovers keep covered in the refrigerator for up to 3–4 days; bring to room temperature before serving and stir in a little olive oil if it has firmed.