Baba Ghanoush Recipe

Roast the eggplants

Preheat your oven to 450°F (230°C). Prick the eggplants a few times with a knife to allow steam to escape. Rub the eggplants with 1 tbsp olive oil and sprinkle with 1 tsp kosher salt. Place them on a rimmed baking sheet and roast 35–45 minutes, turning every 10–12 minutes, until the skin is deeply wrinkled and the flesh is very soft and collapsed.

Cool and drain

Remove eggplants from the oven and let cool 10–15 minutes until you can handle them. Cut each in half lengthwise and scoop the flesh into a fine-mesh sieve or colander set over a bowl. Allow to drain 10–15 minutes, pressing gently to remove excess liquid. Discard or reserve any bitter juices.

Prepare tahini mixture

In a medium bowl, whisk 1 cup tahini, 3 tbsp lemon juice, and 3 tbsp warm water until smooth and slightly loosened. The mixture may seize at first; continue whisking until creamy. Add minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, and 1 tsp salt. Taste and adjust lemon, salt, or water to reach a tangy, pourable consistency.

Combine with eggplant

Transfer drained eggplant flesh to a food processor or blender. Add the tahini mixture and the remaining 1 tbsp olive oil. Pulse or blend until mostly smooth but still slightly textured (about 6–10 short pulses). Scrape down the sides and blend once more to combine. Alternatively, for a chunkier texture, mash the eggplant and fold in the tahini dressing by hand.

Adjust seasoning

Taste the baba ghanoush and adjust seasoning with additional salt, lemon juice, or cumin as needed. If it's too thick, stir in 1–2 tbsp warm water or olive oil to reach desired creaminess.

Transfer the baba ghanoush to a shallow serving bowl and use the back of a spoon to create a shallow well in the center.

Drizzle the top with 2 tbsp extra-virgin olive oil, sprinkle with chopped parsley and (if using) pomegranate seeds, and dust lightly with a pinch of smoked paprika for color.

Serve with warm pita bread and lemon wedges on the side. Store leftovers in an airtight container in the refrigerator for up to 4 days.