Baba Ganoush Recipe

Preheat your broiler to high (or prepare a gas/charcoal grill). Line a baking sheet with foil for easy cleanup if broiling.

Roast/char the eggplants

Prick each eggplant a few times with a fork to prevent bursting. Place whole eggplants on the prepared baking sheet and brush lightly with 1 tablespoon olive oil (or rub oil by hand). Broil 6–8 inches from the heat, turning every 5–7 minutes, until skin is deeply blistered and charred on all sides and the flesh collapses (about 15–25 minutes total). If grilling, place directly on the grill and rotate until evenly charred and soft, about 12–20 minutes.

Transfer the charred eggplants to a bowl and cover tightly with plastic wrap or place in a sealed container for 10–15 minutes. Steaming helps loosen the skin and reduces bitterness.

Once cool enough to handle, peel away and discard the charred skin. Trim off and discard the stem. Place the flesh in a colander set over a bowl and let it drain for 10 minutes to remove excess liquid (this prevents a watery dip).

After draining, transfer the eggplant flesh to a cutting board and chop roughly or mash slightly with a fork depending on desired texture.

Taste and adjust salt if necessary. Transfer to a serving bowl, make a shallow well in the center, drizzle remaining 1 tablespoon olive oil, sprinkle smoked paprika if using, and garnish with chopped parsley, pomegranate seeds if using, and lemon wedges alongside.

While the eggplants are cooling, prepare the tahini-mix. In a medium bowl, whisk together the tahini and lemon juice until smooth. The mixture may thicken—whisk in 1 tablespoon cold water at a time if it becomes too stiff, until creamy.

Add the garlic cloves to a mortar and pestle and pound to a rough paste with a pinch of salt, or mince very finely and mash with the side of a chef’s knife. Add garlic paste to the tahini-lemon mixture.

Stir in the yogurt (if using), ground cumin, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Adjust texture with up to 1–2 tablespoons cold water if needed so the final mixture is loose enough to combine easily with the eggplant but still thick.

Fold the drained, chopped eggplant into the tahini mixture. Combine gently until uniform. Taste and adjust seasoning with additional lemon juice, salt, or cumin as preferred.

For a smoother baba ganoush: transfer the combined mixture to a food processor and pulse 6–10 times until you reach the desired texture (leave slightly chunky or process until silky). For a more rustic texture, skip the processor and mash with a fork or the back of a spoon.

If you want a more pronounced smoky note beyond the char from roasting, stir in a small pinch (about 1/8 to 1/4 tsp) of smoked paprika or a drop of liquid smoke to the dip while tasting and adjusting—do this sparingly.

Refrigerate for at least 30 minutes to let flavors meld, or serve immediately at room temperature. Bring to room temperature before serving if chilled.