Baba Ghanoush Recipe

Preheat and prepare

Preheat your oven to 475°F (245°C) with a rack in the top third, or prepare a grill or gas burner for direct high heat. Line a sheet pan with foil if roasting in the oven.

Prick and oil

Using a fork, prick the eggplants a few times to allow steam to escape. Lightly brush or rub the eggplants with 1 tablespoon olive oil and sprinkle with 1 teaspoon kosher salt so the skin crisps and flavors penetrate during roasting.

Roast until charred

Place eggplants on the hot grill, directly over the flame, or on the prepared sheet pan in the oven. Roast, turning occasionally with tongs, until the skin is deeply charred and the flesh is very soft when pierced with a knife, about 25–35 minutes depending on size and method. If using a gas burner or grill, aim for some blackened blistering for smokiness.

Steam and cool

Transfer the hot eggplants to a bowl and cover tightly with plastic wrap or a plate to steam for 10 minutes—this makes the flesh easier to scoop and mellows any harsh flavors.

Scoop and drain

Uncover, split the eggplants lengthwise, and scoop the flesh into a colander or metal sieve set over a bowl. Let it drain for 5–10 minutes to remove excess liquid (press gently with a spoon if needed). Discard the skins.

Mash or chop

Transfer the drained eggplant flesh to a mixing bowl. For a rustic texture, roughly chop and mash with a fork or potato masher; for a smoother dip, pulse in a food processor 3–5 short times until combined but not fully puréed.

Build the mixture

Add 3 tablespoons labaneh, 3 tablespoons tahini, 2 tablespoons fresh lemon juice, 2 peeled garlic cloves, 1 teaspoon ground cumin, and 1/4 teaspoon black pepper to the eggplant. If you prefer less raw garlic, mince one clove finely and grate the other into the mix. Stir thoroughly (or pulse briefly in the food processor) until creamy and well combined. Taste and adjust: add up to 1 tablespoon more lemon juice, more salt if needed, or more tahini to increase creaminess.

Plate and finish

Transfer the baba ghanoush to a shallow serving bowl, using the back of a spoon to make a shallow well in the center. Drizzle 2 tablespoons extra-virgin olive oil over the top and sprinkle 1/2 teaspoon smoked paprika (if using) for color and a smoky note.

Add scallions and herbs

Scatter the thinly sliced white parts of 3 scallions and most of the chopped parsley over the dip, reserving some green scallion tops and parsley for garnish. Add lemon zest if using for a bright aroma.

Serve

Garnish with remaining scallion greens and parsley, a final drizzle of olive oil, and an extra pinch of smoked paprika or cumin if desired. Serve at room temperature with warm pita, flatbread, or fresh vegetables.