Baba ganoush is basically smoky eggplant turned into a scoopable dream. I first had it wandering a market in Lebanon — vendors were charring eggplants right on the flames, skins blistered, the smell all earthy and a little sweet. I was hooked in one bite.
The magic is simple. Roast the eggplants until they collapse — soft as pudding. Split them open, scoop the flesh into a bowl, and work in a spoonful of tahini, half a mashed clove of garlic, and a quick squeeze of lemon. Add a shake of salt and the tiniest glug of olive oil. Stir, taste, tweak. Done. It goes from humble veg to silky dip in, like, minutes.
Every bite hits a few notes at once: a hint of smoke, a little tang from the lemon, that nutty sesame thing from tahini. I’d say it tastes like warm nights and crowded mezze tables. Tear some pita, grab a carrot stick, or honestly just use a spoon.
It’s old-school food that still feels fresh — simple, shared, and kind of perfect. Trust me, make extra.
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Preparation
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Roast eggplants
Preheat oven to 220°C (425°F). Prick eggplants with a fork and roast them on a baking sheet for 25–30 minutes until the skin is charred and the flesh is soft.
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Cool and peel
Allow the eggplants to cool slightly, then peel off the skin and transfer the flesh to a bowl.
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Blend ingredients
Add tahini, lemon juice, garlic, olive oil, and salt to the roasted eggplant. Mash with a fork or blend for a smoother texture. Adjust seasoning to taste.
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Garnish and serve
Transfer to a serving bowl, drizzle with olive oil, sprinkle with smoked paprika or sumac and fresh parsley. Serve with pita or fresh vegetables.
Note: Best served at room temperature with a drizzle of olive oil and fresh herbs. Can be stored in the fridge up to 2 days.
Updated: August 30, 2025