Babaganoush Recipe

Preheat and prepare

Preheat your oven to 450°F (230°C). Line a rimmed baking sheet with foil for easier cleanup. Prick each eggplant a few times with a fork to allow steam to escape and sprinkle the outside lightly with the kosher salt.

Roast the whole eggplants on the prepared sheet for 30–40 minutes, turning once halfway through, until the skin is deeply wrinkled and the flesh is very soft when pierced with a knife. You can also char them directly over a gas flame or on a grill for a smokier flavor; roast until the skin is blackened and the flesh very soft.

Remove from the oven and transfer the hot eggplants to a large bowl. Cover the bowl tightly with plastic wrap or a plate and let rest for 10–15 minutes—this steams the flesh and makes it easier to remove the skins and reduces excess moisture.

When cool enough to handle, slice each eggplant lengthwise and scoop the flesh into a fine-mesh sieve set over a bowl. Let it drain for 10 minutes, pressing gently with the back of a spoon to remove excess liquid. Discard the liquid and any large clumps of seeds if desired.

Transfer the drained eggplant flesh to a medium mixing bowl. Using a fork, potato masher, or an immersion blender for a smoother texture, mash the eggplant to your desired consistency. Traditional babaganoush is slightly chunky; blend less if you prefer texture.

Add the Greek yogurt, tahini, minced garlic, lemon juice, 3 tablespoons olive oil, ground cumin, smoked paprika, and black pepper to the mashed eggplant. Stir thoroughly until well combined and creamy. Taste and adjust seasoning — add more lemon juice for brightness, more tahini for nuttiness, or more salt if needed.

Spoon the babaganoush into a shallow serving bowl, creating a shallow well in the center with the back of a spoon.

Drizzle the reserved 1 tablespoon olive oil over the top, sprinkle with chopped parsley, lemon zest if using, and finish with a pinch of coarse sea salt and a light dusting of smoked paprika for color.

Serve at room temperature with warm pita, flatbread, or raw vegetables. Babaganoush can be made up to 24 hours ahead; refrigerate in an airtight container and bring to room temperature before serving. Stir gently and re-season if needed.