Baba Ganoush

Name: Baba Ganoush
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Levantine
Ingredients: Eggplants, whole — 2 large; Tahini — 60 g (3 tbsp); Garlic cloves, minced — 2; Fresh lemon juice — 30 ml (2 tbsp); Extra-virgin olive oil — 30 ml (2 tbsp); Salt — 5 g (1 tsp); Fresh parsley, chopped (for garnish) — 10 g (2 tbsp)

The Quirky Foodster Team

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15 min

Prep

20 min

Cook

Ingredients

Eggplants, whole — 2 large
Tahini — 60 g (3 tbsp)
Garlic cloves, minced — 2
Fresh lemon juice — 30 ml (2 tbsp)
Extra-virgin olive oil — 30 ml (2 tbsp)
Salt — 5 g (1 tsp)
Fresh parsley, chopped (for garnish) — 10 g (2 tbsp)

Method

Char whole eggplants directly over an open flame or under a hot broiler, turning occasionally, until the skin is
blackened and the flesh is very soft, about 15-20 minutes.
Let cool slightly, then halve and scoop out the smoky flesh into a colander; let drain excess liquid for 10 minutes.
Combine drained eggplant flesh, tahini, garlic, lemon juice and salt in a mixing bowl; mash together with a fork until
well combined but still slightly chunky.
Drizzle with olive oil.
Garnish with chopped parsley before serving.

Cultural Background: A smoky roasted eggplant sauce blended with tahini, garlic and lemon, baba ganoush is a Levantine classic whose name loosely translates to 'pampered father', traditionally served as a meze dip alongside pita bread and fresh vegetables.

Tips: • Charring the eggplant directly over flame (rather than just roasting) is what gives baba ganoush its essential smoky character. • Draining the flesh well prevents a watery, diluted final texture.

Variations: • Add pomegranate seeds on top for a jewelled, tangy garnish. • Blend fully smooth in a food processor for a different, silkier texture than the traditional chunky mash.

Storage: Refrigerate in an airtight container up to 4 days.

Reheating: Not applicable; served cold or at room temperature. Nutrition (per serving) Approx. 60 kcal, 1.5 g protein, 5 g fat, 3.5 g carbohydrate per 30 g serving.

FAQs: What is baba ganoush traditionally served with? Pita bread, fresh vegetables, and as part of a larger meze spread. Can I make it without charring over open flame? Roasting in a very hot oven works, but the sauce will lack the signature smoky depth that open-flame charring provides.