Baba Ganoush – Smoky Eggplant Dip
A silky, smoky eggplant dip blended with tahini, lemon and garlic; perfect as a light starter or snack, served with fresh vegetables or whole‑grain pita.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 4
- Difficulty
- Easy
Method
-
Step 1 of 5
Preheat the oven to 200°C / 400°F (180°C fan) and line a baking tray with parchment paper.
-
Step 2 of 5
Prick the eggplants all over with a fork, drizzle with the olive oil and roast for 25‑30 minutes, turning halfway, until the skins are charred and the flesh is very soft.
-
Step 3 of 5
Allow the eggplants to cool slightly, then halve and scoop the flesh into a food processor, discarding the skins.
-
Step 4 of 5
Blend the flesh with garlic, tahini, lemon juice, cumin, smoked paprika, salt and pepper until smooth and creamy; taste and adjust seasoning.
-
Step 5 of 5
Transfer to a serving bowl, drizzle with a little olive oil, scatter parsley and serve warm or at room temperature with pita or veg sticks.
Notes from the kitchen
If the eggplants are very watery, drain the puree on a fine‑mesh sieve for a few minutes to achieve a richer texture.
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