Baba Ganoush Recipe

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This baba ganoush recipe made me love aubergines (Eggplants).

I can still remember sitting at the dinner table as a kid, looking at a plate of fried eggplant and not wanting to eat it. I would be made to sit there until I ate at least half and that was an ordeal!

So even as an adult, aubergines are not normally my favourite vegetables (actually a fruit). I did like them in this Sri Lankan eggplant curry though and this baba ganoush has to be one of the most delicious Turkish mezzes I know.

What is baba ganoush?

Baba ganoush is a Middle Eastern dip made primarily from roasted or grilled eggplants, tahini (sesame paste), olive oil, lemon juice, and garlic. You usually cook the eggplants over fire until their flesh is soft and smoky and then peel and mashed or blended with the other ingredients to create a creamy, flavourful spread.

Baba ganoush is known for its rich, smoky flavour, which comes from the roasted eggplants, and its smooth, creamy texture, enhanced by the tahini. It’s often served as a dip with pita bread or as part of a mezze platter, alongside other dishes like hummus, muhammara and olives.

Baba ganoush is popular throughout the Levant, including countries like Lebanon, Syria, and Israel and recipes do vary slightly from region to region. This is my Turkish baba ganoush and I think you’re going to love it!

Do you have to cook the eggplants over fire?

No but you will love it even more if you do. You could place the eggplants in an oven set to 200°C/400° and roast them on a baking try until tender in the centre. You could also place them in an air fryer at the same temperature to do the same.

Personally, I think it’s the smoky flavour that you get from cooking over fire that makes the dish but there is a way to get that smoky flavour without actually cooking over fire.

How do you get smoky baba ganoush without cooking over fire?

If you cook your aubergines in your oven or air fryer, allow them to cool some before slicing them in half and scooping out all the meat inside. 

Place it all in a bowl with a small well in the centre. Then light one or two pieces of untreated lump wood charcoal. When they are white hot, place them on a two-ply piece of foil and then place them in the well you made in the bowl.

Drizzle a drop of oil over the hot coals and they will begin to smoke like crazy. Cover it all tightly and let the aubergine smoke for about 10 minutes or until almost all of the smoke has subsided.

What goes into a baba ganoush?

Recipes do vary but usually you add lemon juice, salt, spices such as cumin and aleppo chilli powder and garlic. Garlic is a key ingredients and you can add this in two ways.

For a sharp garlic flavour, add 2 to 3 freshly minced garlic cloves. I prefer to roast a whole head of garlic until the garlic is so soft you can squeeze it into the baba ganoush. Although I use a whole head of garlic in this way, it is not overly garlicky as roasting the garlic mellows the flavour.

How do you choose the best eggplants for this recipe?

Look for firm aubergines with a shiny, fresh looking skin. You also want to source male, not female aubergines if you can.

Female aubergines have a lot more seeds in them which can taste bitter when you blend them into your baba ganoush.

Male aubergines have a small, beige dot at the base, opposite the stem. Female aubergines have a beige slit at the base. You can use female aubergines for this baba ganoush recipe but you will want to remove as many of the seeds as you can.

Blended vs Chopped baba ganoush.

You might know that baba ganoush comes in two forms. Many people prefer to simply finely chopped the ingredients together, leave a bit of texture. This is good!

I like to blend my baba ganoush until creamy smooth like a hummus. The choice is yours.

How long can you store baba ganoush in the fridge?

Wrap it tightly with clingfilm or place it in an air-tight container and you should be able to store it in the fridge for 3 to 4 days.

Can you freeze baba ganoush?

Yes, you can freeze baba ganoush, but there are a few things to consider to maintain its quality:

1. Texture Changes: Freezing can slightly alter the texture of baba ganoush, making it a bit more watery or grainy when thawed. To minimize this, you can drain excess liquid after thawing and stir the dip well to restore some of its creaminess.

2. Storage Tips: To freeze baba ganoush, you should place it in an airtight container or a freezer-safe bag, making sure to remove as much air as possible to prevent freezer burn. Label the container with the date.

3. Freezing Duration: You can freeze baba ganoush in the freezer for up to 3 months. 

4. Thawing: When you’re ready to use it, thaw the baba ganoush in the refrigerator overnight. Stir well before serving, and adjust the seasoning if necessary, as flavours can mellow during freezing.

While freezing baba ganoush is possible, it’s best enjoyed fresh if you want to retain the original texture and flavour.

Step by step photographs.