Baba Ganoush With Charred Aubergine
Baba ganoush is defined by its smoke, and that comes from charring the aubergine directly over a flame until the skin is completely black. Boiled or oven-roasted aubergine gives an ordinary purée with none of that character.
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Calories
- 160
Photo: Andy Li — CC0 · Wikimedia Commons
Baba ganoush is one of the best-known Lebanese mezze dishes, and the only thing separating it from any aubergine dip is smoke. It is entirely achievable on an ordinary gas hob.
Method
-
1
Char over the flame
Roast the aubergines directly on the gas burner, turning regularly, for 20 minutes until the skin is completely blackened and the flesh collapses.
⏱ 22 min -
2
Steam them
Put the hot aubergines in a bag or covered bowl for 10 minutes. The steam separates the skin from the flesh so it peels away easily.
⏱ 11 min -
3
Peel
Peel the aubergines and leave a few small charred specks — that is where the smoke lives. Remove any dense pockets of seed, which turn bitter.
⏱ 8 min -
4
Drain
Put the flesh in a sieve and leave it 15 minutes to drain its bitter liquid. This keeps the dip from going watery and removes the bitterness.
⏱ 16 min -
5
Mash by hand
Mash the aubergine with a fork or knife, not a blender. A blender makes it too smooth — baba ganoush should have texture.
⏱ 6 min -
6
Mix
Whisk the tahini, lemon, garlic, salt and cumin in a bowl until smooth, then fold it through the mashed aubergine.
⏱ 5 min -
7
Serve
Spread it on a plate, make a well in the centre and pour in olive oil, then scatter parsley and pomegranate. Serve at room temperature with bread.
⏱ 4 min
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Tips that actually matter
- Open flame, not the oven — the oven cannot give you smoke.
- Leave a few small charred specks in; they carry the smoky flavour.
- Drain for 15 minutes — that bitter liquid ruins both flavour and texture.
- Mash by hand, not in a blender; the texture is part of the dish.
People also ask
Can I roast them in the oven?
You can, but the flavour will be completely different — no smoke. If you must, use 250°C under the grill for 40 minutes and add a pinch of smoked paprika to make up some of the difference.
Why is mine bitter?
Either you did not drain it, or there were too many seeds. Drain in a sieve for 15 minutes after peeling and remove the large seed clusters — the seeds are the main source of bitterness.
What is the difference between this and mutabbal?
Mutabbal contains yoghurt; baba ganoush uses tahini alone. Both start with charred aubergine — mutabbal is lighter, paler and tangier from the yoghurt, while baba ganoush is richer and darker.
Cook mode
Baba Ganoush With Charred Aubergine
-
1
Char over the flame
Roast the aubergines directly on the gas burner, turning regularly, for 20 minutes until the skin is completely blackened and the flesh collapses.
-
2
Steam them
Put the hot aubergines in a bag or covered bowl for 10 minutes. The steam separates the skin from the flesh so it peels away easily.
-
3
Peel
Peel the aubergines and leave a few small charred specks — that is where the smoke lives. Remove any dense pockets of seed, which turn bitter.
-
4
Drain
Put the flesh in a sieve and leave it 15 minutes to drain its bitter liquid. This keeps the dip from going watery and removes the bitterness.
-
5
Mash by hand
Mash the aubergine with a fork or knife, not a blender. A blender makes it too smooth — baba ganoush should have texture.
-
6
Mix
Whisk the tahini, lemon, garlic, salt and cumin in a bowl until smooth, then fold it through the mashed aubergine.
-
7
Serve
Spread it on a plate, make a well in the centre and pour in olive oil, then scatter parsley and pomegranate. Serve at room temperature with bread.
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