Babaganoush Recipe

Prepare and roast or grill

Preheat your oven to 475°F (245°C) or prepare a medium-high grill. Prick each eggplant a few times with a fork to let steam escape. Lightly brush or rub the eggplants with 1 tablespoon olive oil and sprinkle with 1 teaspoon kosher salt. Place eggplants directly on the oven rack with a sheet pan underneath to catch drips, or lay them on the grill. Roast or grill, turning occasionally, until the skin is charred and the flesh is very soft when pierced with a knife, about 30–45 minutes depending on size and method.

When done, transfer the eggplants to a bowl and cover tightly with plastic wrap or a lid for 10 minutes—this steams the flesh and makes peeling easier. Alternatively, let cool slightly until you can handle them safely.

Once cool enough, split each eggplant lengthwise and scoop the soft flesh into a colander or sieve set over a bowl. Let it drain for 5–10 minutes to remove excess liquid (this prevents a watery baba ghanoush). Reserve any flavorful juices if desired.

Prepare tahini mixture

In a medium bowl, whisk together 1/2 cup tahini, 3 tablespoons fresh lemon juice and 3 tablespoons warm water until smooth. The mixture may seize briefly then loosen; keep whisking until creamy. Add 1 minced garlic clove, 1/4 teaspoon ground cumin and 1/4 teaspoon ground black pepper. Taste and adjust acidity or thickness by adding up to 1–2 tablespoons more water or lemon juice as needed.

Combine with eggplant

Gently fold the drained roasted eggplant flesh into the tahini mixture. Use a fork or a sturdy spoon to mash some of the pieces while leaving some texture—baba ghanoush should be slightly chunky, not completely smooth. Stir in 1 tablespoon olive oil. Taste and season with flaky salt (start with 1/2 teaspoon sea or flaky salt) and additional lemon or cumin if desired.

Transfer the baba ghanoush to a shallow serving bowl. Drizzle the surface with 1 tablespoon extra-virgin olive oil, sprinkle with 1/2 teaspoon smoked or sweet paprika and the chopped parsley. Scatter pomegranate seeds over the top if using for color and brightness.

Serve at room temperature with warm pita, flatbread, or raw vegetables. Leftovers keep in an airtight container in the refrigerator for up to 4 days—bring back to room temperature and stir before serving.