Smoky Baba Ganoush
Silky, smoky eggplant dip with tahini, lemon and garlic, finished with olive oil, parsley and a dusting of smoked paprika. Takes 15 minutes to prep, 40 to cook, and serves 4.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Serves
- 4
Ingredients
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- 80 g
- 3 tbsp
- 2 cloves
- 2 tbsp
- 1 tsp
- 2 tbsp
- ½ tsp
Process
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Preheat oven to 220°C. Prick the eggplants all over with a fork to prevent bursting.
Place eggplants on a baking sheet lined with foil. Roast for 35–40 minutes, turning once, until the skin is charred and the flesh is completely soft and collapsing.
Remove from oven and let cool for 10 minutes. Slice open and scoop the flesh into a colander. Discard the skins.
Let the eggplant flesh drain for 10 minutes, then gently press to remove excess water. Transfer to a bowl.
Mash the eggplant with a fork until smooth but still slightly textured.
Add tahini, lemon juice, garlic, olive oil, and salt. Mix well until creamy. Taste and adjust salt or lemon.
Transfer to a serving dish. Garnish with parsley and smoked paprika, and drizzle with olive oil if desired.
Kitchen notes
Kitchen notes
- The biggest mistake is not roasting the eggplant enough. It must be completely collapsed and charred; otherwise, the dip will be bitter and watery.
- Draining the cooked eggplant is crucial. Skipping this step results in a runny dip. Let it sit in a colander and press gently.
- For a smokier flavor, grill the eggplants directly over a gas flame or on a barbecue until blackened all over, then proceed with the recipe.
- Tahini can seize when mixed with lemon juice. Add the lemon juice gradually and whisk well; if it seizes, add a tablespoon of cold water and whisk until smooth.
Substitutions
- tahini→sunflower seed butter for a nut-free version
- lemon juice→lime juice
- parsley→cilantro or mint
Storage & reheating
Store in an airtight container in the refrigerator for up to 4 days. To serve, bring to room temperature and stir well; if it looks dry, mix in a teaspoon of olive oil or a squeeze of lemon. Do not freeze, as the texture becomes watery and grainy.
FAQ
The questions we get asked most
Why is my baba ganoush bitter?
Bitterness usually comes from undercooked eggplant or from the skin. Roast until the flesh is completely soft and charred, then scoop out only the flesh and discard the skin. If it is still bitter, add a pinch of sugar or more lemon juice to balance.
Can I use a different type of eggplant?
Yes, any variety works, but large globe eggplants are traditional. If using smaller eggplants, adjust the number to about 1 kg total and reduce roasting time slightly. The key is to roast until very soft.
How do I make baba ganoush without a food processor?
You can mash the eggplant with a fork or potato masher for a chunkier texture. For a smoother dip, push the flesh through a sieve or use a mortar and pestle. A food processor makes it quicker but is not necessary.
Can I make baba ganoush ahead of time?
Yes, it actually tastes better after a few hours as the flavors meld. Make it up to 2 days in advance and store covered in the fridge. Bring to room temperature and stir before serving.
Why is my baba ganoush watery?
Watery dip comes from not draining the cooked eggplant. After roasting, let the flesh sit in a colander for at least 10 minutes and press gently to release excess liquid. Also, avoid over-blending, which can release more water.
Is baba ganoush vegan?
Yes, this recipe is completely plant-based. It contains no dairy, eggs, or other animal products. Serve with vegan dippers like vegetable sticks or pita bread.
How do I get a smoky flavor without a grill?
Roasting at high heat until the skin is charred gives some smokiness. For more, you can add a pinch of smoked paprika or a few drops of liquid smoke (if available) to the dip. Alternatively, char the eggplant directly on a gas stovetop burner.
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