Middle Eastern & North African · Snack · Lunch
Baba Ganoush
بابا غنوج
Silky, smoky eggplant dip made by charring whole eggplants until collapsed, then mashing the flesh with tahini, lemon and garlic. A light drizzle of olive oil and fresh parsley finish this classic Levantine mezze.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Serves
- 6
Calories come from: Carbs 41% · Fat 49% · Protein 10%
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Ingredients
For 6 servings- 2 large1,000 gEggplants
- 3 tbsp45 gTahini
- 3 tbsp (about 1 lemon)45 gLemon juice
- 2 cloves6 gGarlic
- 3/4 tsp5 gSalt
- 1/4 tspGround cumin (optional)
- 1 tbsp14 gExtra virgin olive oil
- 2 tbsp chopped8 gFresh flat-leaf parsley
- 1/4 tspSmoked paprika (optional)
Steps
- 1
Prick the whole eggplants a few times with a fork.
- 2
Char the eggplants directly over a gas flame or under a hot grill, turning every few minutes, until the skin is blackened all over, about 15 minutes.
- 3
Transfer the eggplants to a baking tray and roast at 200 °C / 400 °F for 20–25 minutes, until completely soft and collapsed.
- 4
Place the eggplants in a colander and let them cool for 10 minutes.
- 5
Split them open, scoop the flesh away from the skin and let it drain in the colander for 5 minutes to remove bitter juices.
- 6
Finely grate or crush the garlic with the salt to a paste.
- 7
Mash the eggplant flesh in a bowl with a fork, leaving some texture.
- 8
Stir in the tahini, lemon juice, garlic paste and cumin until creamy.
- 9
Taste and adjust with more lemon or salt if needed.
- 10
Spread into a shallow dish, drizzle with the olive oil and sprinkle with parsley and smoked paprika.
Swaps, storage and make-ahead
Swaps
- If you don't have a gas flame or grill, roast halved eggplants cut-side down at 220 °C / 425 °F until very soft, and add a pinch more smoked paprika for smokiness.
- For a sesame-free version, replace the tahini with an equal amount of thick plain Greek yogurt, though this makes the dip no longer vegan or dairy-free.
- Use 1/2 tsp garlic powder instead of fresh garlic if you want a milder flavour and less prep.
- Swap the parsley for fresh mint or coriander for a different herby finish.
Storage
Refrigerate leftovers in an airtight container within 2 hours and eat within 3 to 4 days, stirring before serving and adding the olive oil and herbs fresh. Freezing is not recommended, as the texture turns watery once thawed.
Make ahead
You can char, roast and drain the eggplant up to 2 days ahead and keep the flesh covered in the fridge, or make the whole dip a day in advance, since the flavour improves overnight. Add the olive oil, parsley and paprika just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Sesame
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (187 g) | Per 100 g | |
|---|---|---|
| Calories | 110 kcal | 59 kcal |
| Protein | 3 g | 1.6 g |
| Carbohydrates | 12.3 g | 6.6 g |
| of which sugars | 6.1 g | 3.3 g |
| Fiber | 5.8 g | 3.1 g |
| Fat | 6.6 g | 3.5 g |
| of which saturated | 0.9 g | 0.5 g |
| Sodium | 304 mg | 163 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
