Baba Ghanouj Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil for easier cleanup.

Roast eggplants

Prick each eggplant several times with a fork to release steam. Rub each with about 1/2 tablespoon olive oil and sprinkle with a light pinch of kosher salt. Place on the prepared baking sheet and roast for 35–45 minutes, turning once halfway through, until the skin is charred/wrinkled and the flesh is very soft when pierced with a knife.

Steam and drain

Transfer the roasted eggplants to a bowl and cover tightly with plastic wrap or a lid for 10 minutes to steam — this loosens the skin. When cool enough to handle, peel off and discard the skin, trim any tough stems, and spoon the flesh into a fine-mesh strainer set over a bowl. Let drain for 10–15 minutes, pressing gently to remove excess liquid. This prevents a watery dip.

Roughly chop

Roughly chop or mash the drained eggplant flesh with a fork or chop finely with a knife to your desired texture (traditional baba ghanouj is slightly chunky to smooth). Reserve in a mixing bowl.

Combine tahini and lemon

In a medium bowl, whisk the tahini and fresh lemon juice together. The mixture will thicken and may seize; this is normal.

Add garlic and seasonings

Whisk in the minced garlic, ground cumin, and fine sea salt until combined.

Adjust texture

Gradually whisk in the cold water, one tablespoon at a time, until the sauce becomes creamy and pourable (about 2–3 tablespoons, use up to 3 tbs). If the tahini is very thick, add another tablespoon of water. Whisk in 1 tablespoon olive oil to smooth and add sheen. Taste and adjust lemon and salt to preference (add more lemon for brightness, more salt if needed).

Mix eggplant with tahini

Fold the drained, chopped eggplant into the tahini sauce using a rubber spatula until evenly combined. Taste and correct seasoning: more lemon, salt, or a pinch of cumin as desired. If dip is too dry, add 1 teaspoon cold water at a time.

Plate and garnish

Spoon the baba ghanouj into a shallow serving dish, smoothing the surface and creating a small well in the center. Drizzle 2 tablespoons extra virgin olive oil over the top, sprinkle the smoked or sweet paprika, chopped parsley, and (if using) pomegranate seeds for color.

Serve

Serve at room temperature or slightly chilled with fresh lemon wedges on the side. The flavors deepen if allowed to rest 30–60 minutes before serving. Serve with warm pita, flatbread, or raw vegetables.