Recipe
Smoky Baba Ganoush
Roasted aubergine, tahini and lemon make a creamy dip with garlic, parsley and a gentle smoky paprika finish. Serve it as part of a mezze spread, with flatbreads or crisp vegetables for scooping.
Ingredients
Method
10 mins prep45 mins cook65 mins total
Heat the oven to 220°C (200°C fan). Line a baking tray with baking paper. Halve the aubergine lengthways and brush the cut surfaces with a little of the measured olive oil.
Place the aubergine cut-side down on the tray. Roast for about 45 minutes, until the skin is wrinkled and the flesh is completely soft when pierced.
When cool enough to handle, scoop the flesh into a fine sieve and leave it to drain for 10 minutes. Discard the skin.
Put the remaining measured olive oil, tahini, garlic, lemon juice, parsley and smoked paprika into a blender or food processor. Add the drained aubergine and blend until creamy.
Taste, then season with salt and black pepper. Spoon into a shallow serving dish and serve as a dip.
Notes
Roast until properly soft: The aubergine flesh should collapse easily under a spoon. If it still feels firm, give it a little longer in the oven rather than relying on the timer alone.
Do not skip the draining: Leave the roasted flesh in a sieve for the full 10 minutes. Excess liquid will make the finished dip loose and dilute the tahini and lemon.
Choose your texture: Pulse briefly for a rustic dip with some texture, or blend longer for a smoother finish. Scrape down the sides so the garlic and tahini are evenly mixed.
Balance the garlic and lemon: For a gentler garlic flavour, start with two of the three cloves and taste before adding the last. Add any extra lemon juice a little at a time after seasoning.
Finish before serving: Reserve a little of the measured olive oil and parsley for the top. Swirl the dip into a shallow bowl, drizzle with the oil and scatter over the parsley.
About this recipe
This baba ganoush gets its soft, creamy base from an aubergine roasted until the flesh yields easily to a spoon. Tahini adds a nutty edge, lemon keeps the richness in check, and smoked paprika gives the oven-roasted version a gentle smoky note. Garlic and parsley bring a fresh, savoury finish without hiding the aubergine.
Letting the cooked flesh drain is worth the short wait: it keeps the dip from becoming watery when blended with the olive oil. Serve in a shallow dish so there is plenty of room for dipping, alongside warm flatbreads or crunchy vegetables. It also sits comfortably among several small dishes for a relaxed mezze meal.
