Baba ghanoush
بابا غنوج
Smoky eggplant, tahini and lemon — the mezze that should taste of fire, not of a steamed vegetable.
Recipe by I Want Some Food · Reviewed by the editorial kitchen. Native name preserved: بابا غنوج.
- Prep
- 10 min
- Cook
- 40 min
- Rest
- None
- Total
- 50 min
- Difficulty
- Easy
- Spice
- No chilli
- Cost
- Cheap nightUnder $8 USD · indicative, not a store price
About
Baba ghanoush is eggplant blistered until the flesh collapses and tastes of smoke, then mixed with tahini, lemon and garlic. If you boil the eggplant, you made a pale puree. Some houses skip tahini (moutabal is the tahini cousin in some naming systems — people argue). We use tahini and say so.
What you'll need
7 ingredients. Tap each one once it's out on the bench.
Ingredients
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
Step 1
Blister eggplants over a flame or at 230°C until collapsed and black, 35–40 minutes. Steam in a bowl, peel.
40 min
Step 2
Mash with tahini, lemon, garlic and salt. Oil. Do not puree it into baby food unless you prefer that.
Nutrition
Per serving · estimate
- Calories
- 181 kcal
- Protein
- 4.3 g
- Carbs
- 16.3 g
- Fat
- 12.9 g
- Saturated fat
- 1.8 g
- Fibre
- 7.6 g
- Sugar
- 7.5 g
- Sodium
- 503 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Sesame
- Vegetarian
- Vegan
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 10 November.
Substitutions
Open flame → A ripping-hot oven
Less smoke, still a dip.
Tips
- A drop of pomegranate molasses is a house flourish.
- Salt the flesh in a sieve 10 minutes if it weeps too much.
History & culture
Mezze. Also the thing you make when eggplants are cheap and you have a gas hob.
Cooked eggplant and tahini are Levantine table furniture. The name wandered.
Traditional
Provenance: Editorial adaptation.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Baba ghanoush take?
50 min all in — 10 min prep, 40 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 bowls. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Sesame. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Vegetarian, Vegan.
6 more questionsFewer questions
What does it cost to cook?
Cheap night — about Under $8 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Oven, Mixing bowl.
How much salt do I put in?
The recipe lists Salt at 1 tsp.
What can I use instead?
Open flame → A ripping-hot oven. Less smoke, still a dip.
Any tips from this recipe?
A drop of pomegranate molasses is a house flourish. Salt the flesh in a sieve 10 minutes if it weeps too much.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.
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