Baba Ghanoush (Smoky Aubergine Dip)
Photo: marekonline / Pixabay
Aubergines charred until collapsing and smoky, then mashed with tahini, lemon, garlic and a little cumin into a silky dip. Finished with olive oil and parsley and scooped up with warm flatbread.
Servings
Ingredients
Nutrition
Per serving
Steps
Roast the eggplants
Poke the eggplants a few times with a fork. Cook them right on a gas flame or barbecue, or under a very hot grill, for about 25 minutes. Turn them often. They are ready when the skin is black and the eggplant is completely soft and flat.
Cool and drain
Put them in a bowl, cover and leave for 10 minutes. Cut them open and scoop the soft inside into a sieve. Leave it to drain for 10 minutes. This removes bitter juice and keeps the dip thick.
Mash
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Season
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Rest
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Roast the eggplants
Poke the eggplants a few times with a fork. Cook them right on a gas flame or barbecue, or under a very hot grill, for about 25 minutes. Turn them often. They are ready when the skin is black and the eggplant is completely soft and flat.
Cool and drain
Put them in a bowl, cover and leave for 10 minutes. Cut them open and scoop the soft inside into a sieve. Leave it to drain for 10 minutes. This removes bitter juice and keeps the dip thick.
Mash
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Season
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Rest
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Baba ghanoush is one of the classic dishes of the Levantine meze table, made wherever aubergines are grown around the eastern Mediterranean. Charring the whole vegetable over an open flame gives the dip its signature smoky flavour.
Its name is often translated as something like 'pampered father' — a playful name whose origin nobody can quite agree on.
⭐ Why It's Famous
It's naturally vegan and gluten-free, and its smoky depth makes it a perfect partner to hummus on any meze spread.
💡 Fun Fact
The smoky flavour can't be faked with an oven alone — cooks across the Levant char aubergines right on the gas burner for exactly that taste.
The Levant (Lebanon and Syria)
33.89°N, 35.50°E
Related recipes
Comments (0)
No comments yet. Be the first to share your thoughts!