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 each eggplant a few times with a fork. Roast directly on a gas flame, on a barbecue, or under a very hot grill for 20-30 minutes, turning often.
- 3 aubergines
✅ Done when: the skin is blackened and the eggplant feels completely soft and collapsed
Cool and drain
Put the hot eggplants in a bowl, cover and leave for 10 minutes to cool. Cut them open, scoop the soft flesh into a sieve and let it drain for 10 minutes to remove the bitter liquid.
- 3 roasted aubergines from step 1
✅ Done when: little to no liquid is dripping from the flesh
Mash
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Season
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Rest
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Serve
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Roast the eggplants
Poke each eggplant a few times with a fork. Roast directly on a gas flame, on a barbecue, or under a very hot grill for 20-30 minutes, turning often.
- 3 aubergines
✅ Done when: the skin is blackened and the eggplant feels completely soft and collapsed
Cool and drain
Put the hot eggplants in a bowl, cover and leave for 10 minutes to cool. Cut them open, scoop the soft flesh into a sieve and let it drain for 10 minutes to remove the bitter liquid.
- 3 roasted aubergines from step 1
✅ Done when: little to no liquid is dripping from the flesh
Mash
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Season
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Rest
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Serve
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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
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