Baba Ganoush

Baba Ganoush is a Iraqi/Syrian vegetarian appetizer. It is a simple recipe that’s packed full of flavour of aubergine/eggplant which is traditional cooked over an open flame. Baking this way means it has a smoky flavour with a soft flesh/pulp. Add tahini, garlic and lemon juice to add the finishing touches to a lovely dish. Serve as a dip or a side dish with crisp vegetables and pitta breads.

Baba Ganoush is a classic dish from the Middle East that has captured the hearts of food lovers around the world. Known for its creamy texture and smoky flavour, it is a popular dip made from roasted aubergines (eggplants). It is often served as part of a mezze, a collection of small dishes that are shared, making it a staple at social gatherings and family meals.

The name “Baba Ganoush” is thought to have Arabic origins, loosely translating to “spoiled father” or “pampered daddy.” Some believe it refers to the indulgent, rich nature of the dish. Despite its unusual name, its taste is what makes it unforgettable.

The preparation of Baba Ganoush begins with roasting or grilling aubergines. This step is key to achieving its signature smoky flavour. Once cooked and cooled, the aubergines are mashed and combined with tahini (a sesame seed paste), garlic, lemon juice, and olive oil. The result is a smooth, velvety dip with a perfect balance of tangy, nutty, and earthy flavours.

This dish is as versatile as it is delicious. While traditionally enjoyed with warm pita bread, Baba Ganoush pairs well with fresh vegetables, crackers, or even as a spread in sandwiches. Its creamy consistency also makes it a healthier alternative to heavier dips or spreads.

Baba Ganoush has also become popular among those following plant-based diets. It is naturally vegan, gluten-free, and packed with nutrients. Aubergines are a good source of fibre, vitamins, and antioxidants, while tahini adds protein and healthy fats.

More than just a dish, Baba Ganoush is a symbol of hospitality and sharing in Middle Eastern culture. Whether you’re trying it for the first time or enjoying it as a familiar favourite, this delightful dip is a true celebration of simple yet bold flavours.

Baba Ganoush

A delicious smoky aubergine dip from the eastern end of the Mediteranean. Normally used as a dip but I also use for a sauce with pasta.

4.85 from 57 votes

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Course: Dips and Spreads, Starter

Cuisine: Iraq, Syrian

Keyword: Baba Ganoush, Dips/Spreads, Vegetables, Vegetarian

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 6 people

Calories: 75kcal

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Ingredients

 

MetricImperial

• 3 large aubergines
• 3 tspn garlic crushed
• 1 large lemon juice only
• 2 tbsp tahini
• 3 tbsp olive oil
• Black pepper to taste
• 1 tbsp parsley chopped

Instructions

• Prick the aubergines with a fork or skewer.
  3 large aubergines
• Grill the aubergines until the skin is charred and blacked and the flesh is soft about 20 minutes. Turn over halfway through cooking.
• Crush the garlic and mix with the lemon juice, tahini, olive oil and pepper.
  3 tspn garlic, 1 large lemon, 2 tbsp tahini, 3 tbsp olive oil, Black pepper
• When the aubergines have cooled, scoop out the flesh.
• Mix the soft flesh with the remaining ingredients.
• Place in a small dip dish and finish with a drizzle of olive oil.
• Sprinkle the chopped parsley over the top.
  1 tbsp parsley

Nutrition

Calories: 75kcal | Carbohydrates: 0.5g | Protein: 0.4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 24mg | Potassium: 14mg | Fiber: 0.2g | Sugar: 0.02g