Baba Ganoush Recipe

Prepare and smoke/char the aubergines

Preheat a gas grill, charcoal grill, broiler, or use a gas stovetop burner. Prick each aubergine several times with a fork to allow steam to escape. Lightly brush with 1 tablespoon olive oil and sprinkle with 1 tsp kosher salt. Place aubergines directly over medium-high heat (or under a hot broiler) and roast, turning every 4–6 minutes, until the skins are deeply charred and the flesh is very soft — about 20–30 minutes total depending on heat and size. For a smokier flavor, use charcoal or briefly pass over a gas flame until blackened.

When soft, transfer aubergines to a bowl and cover tightly with plastic wrap or place in a sealed paper bag for 10 minutes. This traps steam and makes peeling easier. After resting, peel away the charred skin and discard. Place the flesh in a fine mesh sieve or colander and allow to drain for 10 minutes to remove excess liquid (press gently with a spoon).

Blend the base

Transfer the drained aubergine flesh to a medium bowl or the bowl of a food processor. Add 1 cup Greek yogurt, 2 tbsp tahini, 2 tbsp lemon juice, 2 peeled garlic cloves, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp ground black pepper and 1 tsp sea salt.

If using a food processor: pulse until the mixture is mostly smooth but still slightly textured (30–60 seconds). If using a bowl and fork: mash the aubergine thoroughly, then whisk in the remaining ingredients until well combined. Taste and adjust seasoning: add more lemon for brightness, more salt if needed, or an extra tablespoon of tahini for richness.

If the mixture seems too thick, loosen with 1–2 teaspoons of reserved olive oil or a splash of water; if too loose, add a little more yogurt or tahini to reach a creamy, scoopable consistency.

Finish and serve

Spoon the baba ganoush into a shallow serving bowl. Use the back of a spoon to make a shallow swirl in the surface. Drizzle 2 tablespoons extra-virgin olive oil over the top. Sprinkle the chopped parsley and optional chopped mint across the surface. Scatter pomegranate seeds and toasted pine nuts if using. Finish with a small pinch of smoked paprika or a grind of black pepper for presentation.

Serve at room temperature with warm pita, flatbread, or raw vegetables. Leftover baba ganoush will keep in an airtight container in the refrigerator for up to 3 days; bring to room temperature and stir before serving.