# 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.

**Lebanese Cuisine · 50 min · 5 servings · 160 kcal per serving**

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.

## Ingredients

- 3 large — aubergines
- 4 tbsp — tahini
- 3 tbsp — lemon juice
- 3 cloves — garlic, crushed
- 3 tbsp — olive oil
- 1 tsp — salt
- 1 tsp — cumin
- 1 bunch — parsley
- 1/4 cup — pomegranate seeds

## 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.
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.

## Tips

- 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.

## FAQ

### 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.

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Source: https://hanakoleah.com/en/lebanese-cuisine/baba-ganoush-charred-aubergine
Edited by: Marwa Mohamed
Last updated: 2026-10-24