Baba Ganoush
Two steps make baba ganoush what it is. The first is fire: the eggplant should not merely bake but char, until the skin is black and the flesh has collapsed. The second is the sieve — half an hour of draining decides whether you get a dip or a soup. And the chopping is done with a knife, because a blender gives a smooth purée with no texture left.
- Prep
- 15 min
- Cook
- 45 min
- Rest
- 30 min
- Total
- 1 h 30 min
- Servings
- 6
- Level
- Easy
- Per serving
- 180 kcal
Ingredients
Makes: about 450 g, serves 6
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
Oven
220 °C · top and bottom heat, no fan
With a fan: 200 °C
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Step 1: Pierce the skin
Prick the eggplants in several places with a fork. Without vents the steam inside has nowhere to go and they can burst.
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Step 2: Char them
Roast at 220°C for 40–45 minutes, or turn them over a gas flame for 12–15 minutes. The skin should blacken and the flesh collapse entirely.
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Step 3: Peel while hot
Split them lengthways and scoop the flesh out with a spoon while still hot; once cold, the skin clings and takes the flesh with it.
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Step 4: Drain for 30 minutes
Tip the flesh into a sieve set over a bowl for half an hour. This is the step that separates a dip from a watery purée.
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Step 5: Chop by hand
Chop the flesh on a board with two knives until stringy and textured. A blender reduces it to a characterless smooth paste.
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Step 6: Whisk tahini with lemon
Whisk the tahini and lemon juice separately: it seizes and pales first, then turns creamy — that is when it is ready to go in.
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Step 7: Combine
Fold the tahini mixture, garlic, cumin, salt and two tablespoons of the oil into the eggplant. Rest 20 minutes for the garlic to spread.
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Step 8: Serve
Spread in a shallow bowl, pour over the remaining oil, scatter with parsley, pomegranate and paprika. Serve at room temperature.
Tips & variations
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Tip
Keep the drained liquid for a moment: if the dip comes out stiff, a spoonful of it brings the creaminess back.
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Tip
An open gas flame gives the smokiest result. Oven-roasted is milder, so lean on the smoked paprika to compensate.
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Variation
Two tablespoons of Greek yogurt make it softer and rounder, though it stops being vegan.
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Storage
Three days in the fridge under a film of oil. Let it sit out 20 minutes first — cold tahini mutes everything.
Nutrition
| 1 serving | Whole dish 6 servings | |
|---|---|---|
| Energy | 180 kcal | 1,080 kcal |
| Protein | 4 g | 24 g |
| Fat | 14 g | 84 g |
| Carbohydrates | 10 g | 60 g |
Approximate values calculated from standard ingredient data.
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