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Appetizers

Baba Ghanoush

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10 min
Prep
15 min
Cook

Ingredients

  • 2 large aubergines (eggplants)
  • 60 g (1/4 cup) tahini
  • 30 ml (2 tbsp) lemon juice
  • 1 clove garlic, crushed
  • 3 g (1/2 tsp) salt
  • 15 ml (1 tbsp) olive oil, for serving
  • 10 g (2 tbsp) chopped parsley, for serving
  • 1 small tomato, diced, for serving

Method

  1. Char the aubergines directly over a gas flame or grill, turning frequently, for 10-15 minutes until the skin blisters and the flesh softens.
  2. Alternatively, roast at 220°C (425°F) for 35-40 minutes, turning halfway.
  3. Let cool slightly, then peel off the charred skin and place flesh in a colander to drain excess liquid for 10 minutes.
  4. Mash or finely chop the aubergine flesh and mix with tahini, lemon juice, garlic and salt.
  5. Adjust seasoning to taste and transfer to a serving plate.
  6. Drizzle with olive oil and top with parsley and diced tomato before serving.

Introduction: Smoky roasted aubergine blended with tahini and lemon, baba ghanoush is a mezze essential in Lebanon, prized for the deep charred flavour achieved by roasting the aubergine directly over an open flame.

Cultural Background: Smoky roasted aubergine blended with tahini and lemon, baba ghanoush is a mezze essential in Lebanon, prized for the deep charred flavour achieved by roasting the aubergine directly over an open flame.

Tips: Direct flame roasting gives the most authentic smoky flavour compared to oven roasting. Draining the flesh well prevents a watery dip.

Variations: Some versions fold in plain yoghurt for a creamier dip called mutabbal. A pomegranate molasses drizzle adds tartness in autumn.

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

Reheating: Serve cold or at room temperature; no reheating needed.

FAQs:

Q: Can I use an oven instead of open flame?

A: Yes, though the flavour will be milder; roasting whole and piercing the skin first helps release steam.

Q: Is baba ghanoush the same as mutabbal?

A: They are closely related; mutabbal typically includes yoghurt while classic baba ghanoush relies on tahini alone.

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