About this Dish
Smoky roasted eggplant blended with tahini, garlic, and lemon.
History & Origin
Baba ganoush's smoky depth comes from charring the eggplant directly over flame before blending — a technique shared across Levantine cuisine alongside hummus.
IngredientsServes 4
🍆Large eggplants, 2 (about 1kg total)
🫙Tahini, 3 tablespoons
🧄Garlic cloves, 2-3 minced or crushed
🍋Fresh lemon juice, 3 tablespoons (about 1.5 lemons)
🫒Extra virgin olive oil, 2 tablespoons plus extra for serving
🧂Salt, 1 teaspoon or to taste
🌿Fresh flat-leaf parsley, small handful roughly chopped
🔴Smoked paprika, a pinch for garnish
🫘Pomegranate seeds, 1 tablespoon optional for garnish
Method
1
Place your eggplants directly over a gas flame on your stovetop, turning occasionally with tongs every 3-4 minutes until the skin is completely charred and blackened all over and the eggplant feels very soft and collapsed when pressed. This direct flame charring is what gives baba ganoush its essential smoky flavour, so don't rush it — it takes about 15-20 minutes total.2
If you don't have a gas stove, place the eggplants on a baking tray and roast under a very hot grill or in an oven at 220°C (430°F) for 40-45 minutes, turning halfway, until the skin is dark and blistered and the flesh is completely soft.3
Transfer the charred eggplants to a colander in the sink and allow them to cool for 10-15 minutes until comfortable to handle. Once cool, peel away and discard all the blackened skin, then place the soft flesh in the colander and let it drain for another 5 minutes to remove excess liquid, which prevents a watery dip.4
Roughly chop the drained eggplant flesh on a board, then place it in a bowl. Add the tahini, minced garlic, lemon juice, olive oil and salt, then mix everything together vigorously with a fork — you want a chunky, rustic texture rather than a completely smooth paste, so avoid using a blender.5
Taste and adjust the seasoning, adding more lemon juice for brightness, more tahini for nuttiness, or more salt as needed. The flavour should be smoky, creamy and tangy in balance.6
Spread the baba ganoush onto a flat serving plate using the back of a spoon to create a shallow well in the centre. Drizzle generously with olive oil, then scatter over the chopped parsley, a pinch of smoked paprika, and pomegranate seeds if using.7
Serve immediately at room temperature with warm flatbread or pita, or refrigerate covered for up to 3 days — the flavour actually deepens and improves the next day.User Reviews
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