Name: Grilled Baba Ganoush with Tahini and Herbs Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: 2 medium aubergines; 40ml extra virgin olive oil; ¼ tsp ground coriander; ¼ tsp ground cumin; 2 tbsp tahini; 1 large lemon, juiced; ½ small bunch parsley, finely chopped; Flatbreads or pitta bread

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Introduction

Baba ganoush is a smoky, creamy Middle Eastern dip made from roasted aubergines and tahini. It’s perfect as a flavorful appetizer or a snack, especially when served with warm flatbreads or pita. This simple recipe brings out the rich, charred flavors of the aubergine that everyone will love.

A white rectangular plate with three items on a white marbled surface: on the left is a white round bowl filled with a creamy beige dip, drizzled with golden olive oil and topped with small chopped green herbs; in the middle are three pieces of flatbread with a light golden brown toasted texture leaning against the bowl; on the right is a small white square dish holding green olives mixed with herbs and a few small red bits, possibly spices or peppers; some green herbs are scattered on the plate around the dishes. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium aubergines
40ml extra virgin olive oil
¼ tsp ground coriander
¼ tsp ground cumin
2 tbsp tahini
1 large lemon, juiced
½ small bunch parsley, finely chopped
Flatbreads or pitta bread, to serve

Instructions

Step 1: Heat the grill to its highest setting. Place the aubergines on a baking sheet and grill for 35–40 minutes, turning halfway with tongs, until they are completely softened, blackened, and blistered. Set aside to cool completely.
Step 2: Once cool, peel off the charred skin and discard it. Transfer the aubergine flesh to a food processor bowl along with 30ml of the olive oil, ground coriander, ground cumin, tahini, lemon juice, and half of the parsley. Season to taste.
Step 3: Pulse the mixture three or four times to achieve a chunky texture—avoid over-processing for the best consistency.
Step 4: Spoon the dip into a serving bowl, drizzle with the remaining olive oil, and scatter the leftover parsley on top. Serve with warm flatbreads or pitta bread.

Tips & Variations

For an extra smoky flavor, roast the aubergines over an open flame if possible.
If you prefer a smoother dip, blend the mixture longer until creamy.
Add a clove of garlic when blending for a garlicky kick.
Use fresh lemon juice to brighten the flavors before serving.
Garnish with pomegranate seeds or a sprinkle of smoked paprika for added color and taste.

Storage

Store baba ganoush in an airtight container in the refrigerator for up to 3 days. Before serving again, stir well and bring to room temperature or drizzle a bit of olive oil on top. It can be enjoyed cold or at room temperature but avoid reheating as it changes the texture.

How to Serve

A white rectangular plate on a white marbled surface holds three items: on the left, a shallow white bowl filled with creamy beige hummus drizzled with golden olive oil and sprinkled with small, fresh green herb leaves; on the right, a small white square dish contains green olives coated with shiny oil and a tiny touch of red seasoning; in the background, two pieces of soft, light beige pita bread are stacked, slightly torn, and leaning against the dish with olives. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make baba ganoush without a food processor?

Yes, you can mash the roasted aubergine flesh with a fork or potato masher and mix in the other ingredients by hand. The texture will be chunkier but still delicious.

Is baba ganoush vegan and gluten-free?

Yes, this recipe is naturally vegan and gluten-free. Just ensure your accompanying bread matches your dietary needs, such as gluten-free options if required.