Easy Baba Ganoush Recipe

Ingredients

• 1aubergine
• 1 clovegarlic, minced
• 1 tsp (or 1/2 tsp dark tahini)light tahini
• 1 tbspolive oil
• 1/2 tbsp (from 1/4 lemon)lemon juice
• Pinchsalt and black pepper
• To tasteolive oil, for drizzling
• To tastechopped parsley, for serving

Instructions

1. 1

   Heat the grill

   Set the grill to its highest setting. Prick the whole aubergine a few times with a knife and place it on a baking tray.

2. 2

   Grill the aubergine

   Grill for about 30 minutes, turning halfway through. Cooking time can vary with the aubergine's size; it is ready when soft and collapsing, with charred skin.

3. 3

   Cool the aubergine

   Set the aubergine aside to cool, then cut through the skin when it is ready to handle.

4. 4

   Scoop out the flesh

   Carefully scoop the flesh into a bowl, watching for hot steam. You can hold the stalk end with an oven mitt or clean tea towel, slice down the middle and use a spoon to help the flesh and juices fall into the bowl.

5. 5

   Discard the skin

   Remove the thin, charred skin; it is not used in the dip.

6. 6

   Add the seasonings

   Add the tahini, olive oil, lemon juice, minced garlic, salt and pepper to the aubergine.

7. 7

   Mix and taste

   Mix thoroughly with a fork, breaking up the aubergine as you go. Taste and add more lemon, olive oil or tahini if you like, a little at a time.

8. 8

   Chill the dip

   Let the baba ganoush cool in the fridge, where it will thicken slightly. Transfer it to a serving dish.

9. 9

   Garnish and serve

   Finish with a drizzle of olive oil and a sprinkle of chopped parsley.

What is baba ganoush?

Baba ganoush is a Lebanese aubergine dip found across the wider Levantine mezze tradition. Its defining flavour comes from aubergine cooked until tender and smoky, then mixed with tahini and seasonings.

This version uses the grill to char the skin and soften the flesh, while lemon and garlic bring a bright, savoury contrast. A fork keeps the texture relaxed rather than completely smooth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 137 calories, 3g protein, 15g carbs, 9g fat.

The aubergine provides most of the carbohydrates, while olive oil and tahini contribute much of the fat. The small amount of tahini supplies some protein, though this dip is not a major protein source; serve it with a protein-rich mezze dish and vegetables or flatbread to round out the plate.

Why grill the aubergine?

High, direct heat gives the skin its char and cooks the inside until it collapses. Turning the aubergine halfway helps it cook more evenly.

Aubergines vary in size, so use the stated 30 minutes as a guide and judge by softness as well as colour.

Getting the flesh out

Hot aubergine can release steam when cut, so let it cool enough to handle before opening it. A tea towel or oven mitt can help you hold the stalk end securely.

Keep the juices with the flesh as described in the method; they contribute to the dip's consistency and flavour. Leave the charred skin behind.

Balancing tahini, lemon and garlic

Tahini adds a nutty depth, while lemon juice gives the aubergine a fresh, tangy lift. Start with the listed amounts, then adjust in small increments after mixing.

The recipe specifies light tahini, or half as much dark tahini. Taste before adding more, since you can easily add extra but cannot take it back out.

Texture and chilling

Mixing with a fork breaks up the aubergine while leaving some texture. Continue until the ingredients are evenly combined, rather than aiming for a perfectly uniform purée.

The dip thickens a little as it cools in the fridge. Chilling also gives you time to prepare any accompaniments.

Serving ideas

Serve the dip with the suggested olive oil drizzle and chopped parsley. It also fits naturally on a mezze table alongside flatbread and other small plates.

For a more substantial spread, pair it with crunchy vegetables or include it as one element of a meal with grains and other dishes.

Recipe notes & tips

• Prick the aubergine before grilling so steam can escape as it cooks.
• Turn the aubergine halfway through grilling for more even charring.
• Wait until the aubergine is cool enough to handle before cutting it open.
• Keep the aubergine juices when scooping out the flesh.
• Add extra lemon, oil or tahini gradually, tasting as you go.

Variations

• More garlic: Add a little extra minced garlic for a stronger savoury bite.
• Extra lemon: Stir in more lemon juice a little at a time for a brighter finish.
• Dark tahini: Use 1/2 tsp dark tahini in place of 1 tsp light tahini, as suggested.
• Herb finish: Add more chopped parsley over the top when serving.
• Chunkier texture: Mix gently with a fork and stop while some aubergine pieces remain.

Common mistakes to avoid

• Under-grilling the aubergine: Keep cooking until it is soft and collapsing, not merely marked on the outside.
• Skipping the turn: Turn it halfway through so it cooks and chars more evenly.
• Cutting it while piping hot: Let it cool first and watch for steam when opening it.
• Discarding the juices: Scoop the flesh and its juices into the bowl for the dip.
• Adding too much seasoning at once: Make adjustments gradually and taste after each addition.

How to store

Keep the dip covered in the fridge and use within 3 days. Stir before serving; it is generally best served chilled or brought briefly towards room temperature rather than reheated.

Frequently asked questions