How to make baba ganoush – recipe

The Guardian

06-07-2025

Public service announcement: baba ganoush does not require smoked paprika, acidity regulators or indeed any kind of preservative beyond lemon juice. There are some dips I will happily buy – tzatziki, taramasalata, even hummus, with due caution – but tubs of this smoky Middle Eastern aubergine dish always seem to be slimy and underpowered in comparison with the real freshly made deal.
Prep 15 min
Drain 30 minCook 40 min
Serves 2-4
2 large aubergines (about 650g)2 tbsp tahini
Juice of 1 lemon, plus a little extra to finish2 garlic cloves, peeled1 small bunch mint, or flat-leaf parsley, leaves pickedSalt, to taste1 tbsp pomegranate seeds (optional)2 tbsp extra-virgin olive oil
The key here is to blacken the aubergines over a high heat until the skin chars and the flesh roasts. The easiest and best way to do this is on a barbecue, but if you have a gas hob, you can also do it on there. Alternatively, use an overhead grill or hot oven, but doing so means you'll miss out on some of that gorgeously smoky flavour.
Whichever approach you choose, prick the aubergines all over with a fork, so steam can escape while they're charring. If using a barbecue, put them on a lightly greased grill over a high heat and keep an eye on them, turning until the skin is papery and burnt, and the flesh has collapsed. Do the same if using an overhead grill.
If you're using a gas hob, put the aubergines directly on the flame, turning as required. If the aubergines are very wide, you can finish cooking them through in a hot oven – 240C (220C fan)/475F/gas 9 – or bake them from scratch at the same temperature for about 40 minutes. If you have a blowtorch, it's an idea to scorch them first.
Slit open the aubergines lengthways, then scoop out the long strands of soft flesh from the inside; discard the skins. Put the flesh in a sieve and, ideally, leave it to drain over the sink or a bowl for about 30 minutes, because that will give you a chunkier, more full-flavoured result. Alternatively, squeeze the flesh over the sieve to get rid of excess water.
Meanwhile, put the tahini in a medium bowl (if it's separated in the jar, which is absolutely normal, give it a good stir to reincorporate the oil first) and stir in the lemon juice; the mix will seize when you first add it, but keep stirring and it will soon loosen up.
Puree the garlic (with a crusher, mortar or heavy knife) and add to the tahini mix. Strip the mint leaves from the stems (or trim the coarser stalks from flat-leaf parsley), then roughly chop until you have about three tablespoons' worth. Stir two-thirds of the herbs into the tahini mixture, and save the rest as garnish.
Mash the drained aubergine strands gently with a fork, just to break up the long strands and make it easier to scoop up and eat without the need for a knife. Season with a little salt, then stir into the tahini mixture. Taste and adjust for salt or lemon juice, if it needs it.
Transfer to a serving bowl, if necessary, then top with the remaining herbs and a scattering of pomegranate seeds (though definitely not required, they do look very pretty. Alternatively, add a little grated lemon zest or some chilli flakes for a dash of extra colour – up to you).
Pour a moat of oil around the edge of the baba ganoush, then serve with warm flatbreads and other assorted meze, or with grilled meat. If you're not eating it immediately, cover and keep at room temperature for a few hours, or in the fridge (minus the garnish, which should be added fresh) for up to three days. Bring back to room temperature before serving.