EasySafe for youvegangluten-free
Baba Ganoush
Smoky fire-roasted eggplant blended with tahini, garlic, and lemon — a rich, silky dip perfect with warm flatbread.
10 minPrep
40 minCook
50 minTotal
6Serves
Cooking progress0/4 steps
How to cook
Plating & presentation
Spread in a wide, shallow bowl with a generous drizzle of olive oil pooling in the centre. The smoky aroma is part of the experience — serve while still slightly warm if possible.
Dana's tip
The smokiness comes entirely from charring the eggplant directly over a flame. If you roast it in the oven instead, you get a perfectly fine dip — but it won't be baba ganoush. The char is the soul of the dish.
Ingredients
Serves 6Large eggplants (aubergines)2
Tahini3 tbsp
Garlic cloves2
Lemon juice2 tbsp
Extra-virgin olive oil2 tbsp
SaltTo taste
Smoked paprika and fresh parsley (to garnish)To taste
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Contains
sesame