Baba Ganoush (Smoky Aubergine Dip)
Why this recipe works
- Deep roasted flavour: Roasting the aubergines until collapsed and deeply browned develops the smoky, savoury character that defines the dip.
- Naturally creamy: Soft aubergine flesh and tahini blend into a smooth, rich dip without needing dairy.
- Bright, balanced finish: Lemon juice cuts through the richness of the tahini and keeps the roasted aubergine tasting lively.
Get the most out of this recipe
Texture tips
- Keep it thick: If the roasted aubergines release a lot of liquid, drain it off before blending so the dip does not become loose.
- Choose the texture: Blitz for a creamy, restaurant-style finish, or mash by hand if you prefer a more rustic aubergine texture.
Ingredient notes
- Choose good aubergines: Look for aubergines that feel heavy for their size with taut, glossy skins; older, lighter ones can be seedier.
- Adjust the lemon: Lemon sharpness varies, so taste after blending and add a little more only if the dip needs extra brightness.
- Use well-stirred tahini: Tahini can separate in the jar; stir it well before adding so the dip blends evenly and stays creamy.
Make-ahead tips
- Make ahead: Baba ganoush can be prepared in advance and kept covered in the fridge, making it useful for mezze spreads and entertaining.
- Serve at room temperature: Let it stand for 15 to 20 minutes before serving and stir well; the flavour is fuller when the dip is not fridge-cold.
Serving ideas
- Serve with: Pair with warm flatbread, pitta, crisp raw vegetables, falafel or grilled vegetables.
- Finish simply: A drizzle of extra virgin olive oil adds richness and gives the surface a polished mezze-style finish.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 230°C (445°F). Prick the aubergines all over with a fork and set them on a baking tray.
- Roast for 30 to 35 minutes, turning once halfway, until the skins are deeply browned and the flesh is completely soft and collapsing. Leave to cool until you can handle them.
- Split the aubergines and scoop the flesh into a mixing bowl, leaving most of the skin behind. Add the garlic, tahini, the juice of the lemon, ground cumin and fine sea salt.
- Blitz until creamy, or mash well for a more rustic texture. Taste and adjust with a little more lemon juice or salt if needed.
- Spoon into a serving bowl and drizzle with the extra virgin olive oil. Serve at room temperature for the fullest flavour.
Recipe notes
Tips
- For a smokier flavour, roast the aubergines until the skins are very dark and blistered, but stop before the flesh dries out.
- If the aubergines release a lot of liquid after roasting, drain it off before blending so the dip stays thick.
- If serving to vulnerable groups, use pasteurised tahini and ensure the garlic is fresh and the dip is kept chilled until serving.
Substitutions
- Replace Lemon with Lime for a slightly sharper, more aromatic citrus note.
- Replace Ground cumin with Smoked paprika for a warmer, smokier spice profile.
Storage
- Refrigerate up to 3 days
- Store in an airtight container in the fridge. Let it come to room temperature for 15 to 20 minutes and stir well before serving; add a small drizzle of extra virgin olive oil if it looks dry.
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Recipe overview
- Servings: 4 servings
- Total time: 50min (12min active)
- Difficulty: Easy
- Cuisine: Middle Eastern
-
Allergens:
Sesame
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