🍆 Smoky baba ganoush dip
This version of baba ganoush leans fully into smoke: the eggplants are charred directly over an open flame or coals until completely blackened, so the flesh tastes almost like something off the grill. Blended with tahini, garlic, lemon and olive oil, it becomes a smooth, creamy dip with a bright, sharp finish. It is served at room temperature with a pool of olive oil, a dusting of sumac or paprika and fresh vegetables for dipping.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 large eggplants (about 800 g)
- 3 tbsp tahini
- 1 small garlic clove
- Juice of 1 lemon (about 40 ml)
- 1 tbsp olive oil
- Salt, a pinch of sumac or smoked paprika
Method
- Set the eggplants directly on a gas flame or hot coals and char them for 15–20 minutes, turning with tongs, until black all over and soft to the centre.
- Put them in a bowl, cover for 10 minutes, then peel and drain the flesh.
- Blend the flesh briefly with the tahini, garlic, lemon juice and salt until creamy but not completely smooth.
- Spoon into a bowl, make a well in the centre, pour in the olive oil and dust with sumac or paprika.
How to make it lighter
- The smokier the eggplant, the less tahini and oil you need for flavour.
- Measure the oil: 1 tbsp ≈ 120 kcal, and dip bowls often get several extra pours.
- Serve with radishes, cucumber, peppers and lettuce leaves for scooping.
History
Charring eggplant over an open flame is the traditional way to make it in Levantine homes, where the dip is a fixture of the mezze table. The name is usually translated as something like “pampered papa”, and accounts of its origin differ.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →