Baba ganoush is a Levantine dip of roasted aubergine, tahini, lemon juice, garlic and olive oil. It tastes smoky, creamy and slightly tangy.

Origin

The Arabic name is often translated as "pampered father". There are several legends about its origin.

In flexitarian cooking

For flexitarians, baba ganoush is a vegan spread and dip that puts vegetables centre stage and goes well with falafel, flatbread and grilled fish or meat.

Alternative

Without tahini and with Greek yoghurt instead (vegetarian, not vegan), as in the mutabbal variation.

Tip

Char the aubergines directly over a gas flame, on the grill or under the oven grill until the skin is black. That is the only way to get the typical smoky flavour. Then let them drain in a sieve so the dip doesn't turn watery.

Related recipes

Your new favourite dip – baba ganoush, Selfmade baba ghanoush

Related terms

Tahini, Emulsion, Starter