Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 6
Eggplant
Dip
Equipment
Oven; tray; sieve; bowl; fork; knife.
Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.
Steps
Roast · About 45 min
- Heat oven to 220°C / 425°F. Prick 900 g eggplants; roast on a tray for 40–45 minutes, turning once.
Check: The skins wrinkle and the flesh collapses when pressed carefully.
Cool and drain · About 10 min
- Cool until safe to handle. Split and scoop flesh into a sieve; drain for 10 minutes.
Mash · About 5 min
- Mash flesh with 50 g tahini, 30 ml lemon juice, 8 g garlic, grated and ¾ tsp salt.
Check: The texture is soft with some small pieces.
Finish · About 2 min
- Drizzle 20 ml olive oil; scatter 15 g parsley. Taste and adjust lemon only after mixing.
Tips
- Roast until the flesh is very soft.
- Do not blend for too long if you prefer a rustic texture.
Substitutions
- Use sesame-free seed butter instead of tahini for a different flavour.
- Use roasted garlic instead of raw garlic.
Storage
- Get perishable Baba ganoush into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Baba ganoush within two days, keeping it covered at 4°C / 40°F or colder.
- Bring cooked Baba ganoush to 74°C / 165°F, stirring or turning it for even heating. When Baba ganoush is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
Make ahead
- Roast and drain eggplant one day ahead; refrigerate.
- Mix the dip ahead and keep covered in the fridge.
FAQ
Why is the dip watery?
The eggplant flesh needs draining before mixing.
Is this smoky?
Oven roasting gives less smoke than flame grilling.
Can I omit tahini?
Yes, but the texture and flavour change; reduce lemon slightly and taste.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
