Baba Ganouj Recipe

Preheat and prepare

Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper or lightly oil it.

Pierce and oil

Using a fork, pierce each eggplant several times to allow steam to escape. Rub the eggplants with 2 tbs olive oil and sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper, rubbing the seasoning over the skin.

Roast until soft

Place the eggplants on the prepared baking sheet and roast for 35–45 minutes, turning once halfway through, until the skin is charred in places and the flesh collapses and feels very soft when pressed.

Cool and drain

Remove from oven and let cool 15 minutes until easy to handle. Cut the eggplants open lengthwise and scoop the flesh into a fine-mesh strainer or colander. Allow to drain 10–15 minutes to remove excess liquid (press lightly with a spoon). Discard most of the skin and any large seeds.

Make tahini emulsion

In a medium bowl, whisk together 1/2 cup tahini and 3 tbs fresh lemon juice until thick and creamy. The mixture may seize; continue whisking while adding cold water, 1 tbs at a time, until it loosens into a smooth, pourable sauce (about 3 tbs total).

Season

Whisk in the crushed garlic, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/2 tsp ground cumin. Taste and adjust: add more lemon for brightness, water to thin, or salt to season.

Combine with eggplant

Transfer the drained eggplant flesh to a bowl. Using a fork, potato masher, or food processor pulse briefly (2–3 short pulses) to achieve a slightly chunky but spreadable texture. Stir in the tahini-lemon sauce until fully incorporated. Adjust seasoning with additional salt, lemon juice, or cumin as needed.

Transfer the baba ganouj to a shallow serving bowl, smoothing the top with the back of a spoon and creating a slight well in the center.

Drizzle 2 tbs extra-virgin olive oil over the top, sprinkle with chopped parsley, and dust with 1/2 tsp smoked paprika or sumac. Scatter pomegranate seeds if using for color and brightness.

Serve at room temperature with toasted pita or flatbread alongside. Leftovers keep covered in the refrigerator for up to 3 days; let come to room temperature before serving for best flavor.