Baba ganoush
Smoky, creamy aubergine dip with tahini, lemon and garlic — perfect as a mezze or sandwich spread.
Baba ganoush is the smoky, silky aubergine dip that’s always first to disappear from the mezze plate. It’s outrageously simple — a bit of char, a good squeeze of lemon and a generous spoon of tahini do the heavy lifting.
Make it when you want an impressive starter without breaking a sweat. Char the aubergine properly and the rest is just seasoning and patience — this recipe spells out the critical bits so you don’t end up with a watery, bland dip.
Ingredients
- 2 aubergine — about 750–850g total (two medium)
- 60 g tahini
- 2 garlic clove — finely grated or crushed
- 30 ml lemon juice — about 1 lemon
- 75 ml extra virgin olive oil — 45 ml folded in, 30 ml for drizzling
- 5 ml sea salt
- 5 ml ground cumin
- 5 ml smoked paprika — for garnish
- 15 g fresh parsley — finely chopped, for garnish
- 30 g toasted pine nuts — optional, for garnish
Equipment
- baking tray
- fine sieve or colander
- food processor (optional)
Instructions
Preheat the oven grill to high (use the oven’s grill setting; approximately 240°C conventional). Position a rack so aubergines will sit about 10–12 cm from the element.
Prick each aubergine a few times with a fork, place them on a baking tray and put under the hot grill. Turn every 6–8 minutes so all sides char evenly. Grill until the skin is blackened and the aubergines have collapsed and feel very soft when squeezed — about 20–25 minutes.
Transfer the hot aubergines to a large bowl and cover tightly with kitchen paper or a clean tea towel to steam. Leave to cool and steam for 15 minutes — this loosens the skin and makes peeling easy.
Peel the cooled aubergines, then split and scoop the flesh into a fine sieve or colander. Leave to drain for 5 minutes, pressing gently with the back of a spoon to remove excess liquid.
Transfer the drained aubergine flesh to a mixing bowl (or food processor). Add the tahini, grated garlic, lemon juice, ground cumin, sea salt and 45 ml of the olive oil. Mash with a fork for a chunky texture, or pulse briefly in a food processor for a smoother purée. Taste and adjust lemon or salt as needed.
Spoon the baba ganoush into a serving bowl. Make a shallow well in the centre, drizzle the remaining 30 ml olive oil over the top, sprinkle with smoked paprika, scatter the chopped parsley and toasted pine nuts if using. For best flavour, chill in the fridge for 30 minutes before serving to let the flavours meld.
Serve at room temperature or slightly chilled with warm flatbreads, pittas or crudités.
Tips
- Char aubergines until thoroughly soft — visual blackening isn’t enough; give them a gentle squeeze to check softness.
- Steam the aubergines after grilling by covering them; this makes the skin peel off cleanly and keeps the flesh moist.
- If you prefer a milder garlic flavour, use one clove raw and roast the other with the aubergine under the grill.
- Make ahead: baba ganoush improves after a few hours in the fridge. Store in an airtight container for up to 4 days; skim off any hardened oil before serving.
- Short on pine nuts? Toasted sunflower seeds or pumpkin seeds make a great, cheaper garnish with similar crunch.
Substitutions
tahini → natural almond butter, same weight (60 g)
Noticeably differenttoasted pine nuts → toasted sunflower seeds, same weight (30 g)
Stays closegarlic clove → roasted garlic from the grilled aubergine (use 1–2 cloves roasted), same flavour but sweeter
Stays close
Nutrition
Per serving · estimated
- 360
- Calories
- 6 g
- Protein
- 17 g
- Carbs
- 30 g
- Fat
- 8 g
- Fibre
- 4 g
- Sugar
- 600 mg
- Sodium
FAQ
Can I make baba ganoush without a grill?
Yes — you can char aubergines on a gas hob flame or roast at 220°C fan/240°C conventional for 30–40 minutes until blackened and soft. The key is to get real charring for smoky flavour.
Is tahini essential?
Tahini gives the signature nutty, creamy backbone. You can substitute a nut butter in a pinch, but the flavour and texture will change noticeably.
Why is my baba ganoush watery?
Most likely the aubergine wasn’t drained or steamed properly. Always steam after cooking, then drain the scooped flesh for a few minutes before mixing.
How long does it keep?
Stored in an airtight container in the fridge it keeps 3–4 days. Flavours deepen after a day; bring to room temperature before serving for best texture.
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