Baba Ganoush

Baba ganoush is one of those mezze dishes I keep coming back to. Smoky eggplant, tahini, lemon, and olive oil, nothing complicated, just a few good ingredients handled properly. It’s the kind of dip that quietly anchors a table, whether it’s part of a bigger meze spread or just something to scoop up with warm bread while dinner comes together.

I usually make it when I have eggplants that need using or when I want something simple but satisfying on the table. It works just as well for guests as it does for a quiet evening at home.

Ingredients

• 2 medium eggplants

• 2 tablespoons tahini

• 3 cloves garlic, minced

• Juice of 1 lemon

• 2-3 tablespoons extra virgin olive oil

• Salt and pepper to taste

• 1 teaspoon cumin

• Chopped parsley and a drizzle of olive oil for garnish

Instructions

Roast the eggplants

Pierce the eggplants a few times with a knife so they don’t burst while roasting. Place them on a baking tray and roast in a 200°C oven until the skins are deeply charred and the flesh is very soft. This usually takes about 50–60 minutes. Let them cool completely before handling.

Drain the flesh

Once cool, cut the eggplants open and scoop out the soft flesh. Place it in a sieve and gently press to remove excess liquid. This step makes a big difference to the final texture, keeping the baba ganoush thick and creamy rather than watery.

Mix the dip

Transfer the drained eggplant to a bowl. Add the tahini, garlic, lemon juice, olive oil, cumin, salt, and black pepper. Mash with a fork for a more rustic texture or blend briefly if you prefer it smoother. Taste and adjust the seasoning. Baba ganoush should taste smoky, nutty, and bright, with no single ingredient overpowering the others.

Serve

Spoon the baba ganoush into a shallow bowl. Drizzle generously with olive oil and finish with chopped parsley. Serve with warm pita, Turkish pide, or raw vegetables. It also works beautifully alongside hummus, olives, and grilled vegetables as part of a meze table.