Baba Ghannouge Recipe

Roast the eggplants

Preheat your broiler or prepare a gas flame. Prick the eggplants a few times with a fork to prevent bursting. Place directly under the broiler on a rimmed sheet pan or hold over an open gas flame with tongs. Roast, turning occasionally, until the skin is charred and the flesh is very soft and collapsed, about 20–30 minutes (less time over open flame).

Transfer the hot eggplants to a large bowl and cover tightly with plastic wrap or a plate for 10–15 minutes. This steams the flesh and makes it easier to peel and reduces bitterness.

Unwrap and peel the eggplants, discarding the charred skin, stems, and any large wet seeds. Place the flesh in a fine-mesh sieve set over a bowl or on paper towels and let it drain for 10 minutes to remove excess liquid. Using a spoon or fork, gently mash or roughly chop the flesh — you want a slightly coarse texture for baba ghanoughe (not completely smooth). Taste and season with 1 tsp kosher salt and 1 tbs olive oil; fold to combine.

Make the tahini emulsion: in a medium bowl, combine 1 cup tahini, 3 tbs fresh lemon juice, 2 peeled garlic cloves, and 3 tbs warm water. Whisk vigorously until smooth and slightly loosened. If the tahini is very thick, add water 1 tsp at a time until the texture is creamy and pourable. Add 1/2 tsp ground cumin and 1/2 tsp smoked paprika (if using).

Taste the tahini mixture — it should be bright and slightly tangy. Adjust lemon, salt (if needed), or water to reach a balanced, creamy consistency.

Fold the drained, mashed eggplant into the tahini emulsion gently, combining until uniform but still slightly textured. Taste and adjust seasoning with additional lemon juice, salt, or 1–2 tsp olive oil as desired.

Transfer the baba ghanoughe to a shallow serving bowl. Use the back of a spoon to create a shallow well in the center.

Drizzle 2 tbs extra-virgin olive oil over the surface, sprinkle the 1/2 cup pomegranate seeds and 2 tbs chopped parsley across the top, and dust lightly with 1/2 tsp sumac or smoked paprika if using. Serve with lemon wedges on the side for squeezing.

Serve at room temperature with pita, flatbread, or raw vegetables. Leftovers keep in an airtight container in the refrigerator for up to 3 days — bring back to room temperature before serving and stir in a tablespoon of water or olive oil if the mixture stiffens.