Baba Ganoush

Baba Ganoush (Lebanese Smoky Aubergine Dip)

A classic Levantine mezze dip: aubergines are charred over direct flame until their flesh turns silky and smoky, then mashed with tahini, lemon and garlic. Served drizzled with olive oil alongside warm flatbread.

Prep

10 min

Cook

25 min

Total

35 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •500 g (1 lb 2 oz) aubergines (eggplants), 2 medium globe aubergines
• •60 g (¼ cup) tahini, well-stirred, good-quality Middle Eastern tahini
• •30 ml (2 tbsp) fresh lemon juice, from 1 large lemon, plus more to taste
• •1 small clove garlic, lightly crushed; Lebanese recipes use garlic sparingly
• •1 pinch ground cumin, optional, traditional in many Lebanese homes
• •5 g (1 tsp) fine sea salt, plus extra for salting aubergines
• •30 ml (2 tbsp) extra-virgin olive oil, Lebanese-style, for drizzling and finishing
• •5 g (1 tbsp) fresh flat-leaf parsley, finely chopped, for garnish
• •5 g (1 tsp) pomegranate seeds, optional, for garnish

Steps

1. 1 Prick each aubergine all over with a fork (about 8–10 times) so steam can escape and they don't burst. Rub lightly with a thin film of olive oil.
2. 2 Char directly over a gas flame on the stovetop, or under a very hot broiler/grill, turning frequently with tongs. Cook for 12–18 minutes until the skins are blackened, blistered and collapsed, and a knife slides into the centre with no resistance. The visible char and soft, creamy interior are the doneness cues.
3. 3 Transfer the hot aubergines to a bowl, cover, and rest for 5–10 minutes - this loosens the skins and lets the flesh cool slightly. Reserve any smoky juices that collect.
4. 4 While still warm, split the aubergines and scoop the flesh into a fine-mesh sieve set over a bowl. Press gently for 1–2 minutes to drain excess liquid (excess water makes the dip thin and dulls the smoky flavour). Discard the tough skins and stem ends.
5. 5 Mash the aubergine flesh with a fork, or chop roughly on a board - Lebanese tradition prefers a textured, rustic mash rather than a smooth purée.
6. 6 In a small bowl, whisk the tahini with the lemon juice and 1–2 tablespoons of cold water until it loosens into a pourable, creamy paste (tahini thickens as it absorbs water).
7. 7 Stir the tahini mixture into the mashed aubergine along with the crushed garlic, salt and cumin. Mix until just combined; taste and adjust with more lemon juice or salt.
8. 8 Spread the dip on a shallow plate, swirl the surface with the back of a spoon to catch the oil, and drizzle generously with extra-virgin olive oil. Garnish with parsley and pomegranate seeds, if using. Serve at room temperature with warm flatbread.