Baba Ganoush

Baba Ganoush

Mediterranean baba ganoush is one of those recipes that tastes like it took all day but comes together in 15 minutes. We char the aubergines until the skins blister and blacken, and that smoky depth is everything. Tahini, lemon, garlic, and a generous pour of extra virgin olive oil bring it all together into something silky and rich. Finish with pomegranate seeds for a little sweetness and crunch, and you've got a dip worth making on a Tuesday night just for yourself.

Cook: 15 min
Serves 4

Before You Start

  • Preheat grill to high
  • Large baking tray lined with foil
  • Salad spinner or colander
  • Mixing bowl
  • Microplane or box grater

Ingredients

  • 3 tbsp tahini
  • 80 tbsp extra virgin olive oil
  • 1 tbsp pomegranate seeds
  • 3 aubergines
  • 3 garlic cloves
  • Juice of 1 lemon

Method

1

Place the whole aubergines on the lined baking tray 

  • Put the tray on the top shelf of the grill 
  • Grill for 1 hour, turning occasionally, until very, very tender 
  • Remove the tray from the grill 
  • Pull up the foil around the aubergines and seal the top to make a package 
  • Leave to steam for 10 minutes (or until you’re ready to make the baba ganoush)
2

Open the foil and, when cool enough to handle, slice each aubergine in half lengthways 

  • Scoop the flesh into a salad spinner or colander
  • Spin gently to remove all the moisture, or gently press the aubergine in the colander until most of the liquid has dripped out
  • Transfer to a mixing bowl
3

Now combine with the rest of the ingredients 

  • Peel and grate the garlic into the bowl 
  • Cut the lemon in half and squeeze in the juice, catching any pips with your other hand 
  • Stir vigorously for 2 minutes until you have a paste 
  • Stir in the tahini 
  • Slowly add the 80ml olive oil, stirring continuously to allow the mixture to emulsify and become really creamy 
  • Season generously with salt 
  • Taste and add more lemon juice if necessary 
  • Roughly chop the parsley and add most to the bowl, stirring it in
4

Transfer to a serving dish 

  • Make a small well in the middle and pour in 1 tablespoon olive oil 
  • Garnish with a few more parsley leaves and a handful of pomegranate seeds, if using, and serve

Tips & Variations

  • Char hard: Don't be nervous about really burning the aubergine skins. The more blistered and blackened, the smokier and better your baba ganoush will be.
  • Drain the flesh: After charring, scoop the flesh into a sieve and leave it for a few minutes. Getting rid of excess liquid stops your dip turning watery.
  • Go heavy on the olive oil: That 80 tbsp of extra virgin olive oil is what gives this its luxurious texture. Don't be tempted to hold back, it's what the people on the Mediterranean coast would do.

Why This Works

Charring the aubergines directly over a flame or under a hot grill is the move that separates a good baba ganoush from a great one. You want the flesh to steam inside while the skin burns, which gives you that distinctive smokiness no amount of spice can fake. Don't rush the resting time after charring, letting them cool and drain removes bitterness and keeps the texture smooth.