Easy Smoky Baba Ganoush

This oil free Baba Ganoush is creamy, savoury, full of smoky Aubergine and is easy to do with just a handful of simple ingredients. The smokiness of the roasted Aubergine with the nutty undertones of tahini, the zing of lemon, and the sweet mellowness of roasted Garlic all take centre stage without any overshadowing from oil. This not only makes for a more authentic flavour profile but also helps you appreciate the complexity of each ingredient. If you're looking to impress your friends at the next BBQ, picnic or simply craving a snack that's both satisfying and healthy, then this is the recipe for you.


  • 2 Aubergines (Eggplants)

  • 4-6 cloves Garlic roasted

  • 1/2 clove Garlic raw grated (optional)

  • 1/4 cup Tahini

  • 1/2 Lemon juice

  • 1/2 tsp Sumac

  • 1/2 tsp of ground Cumin

  • 1/4 tsp smoke Paprika

  • 1/4 tsp of Chilli flakes (optional)

Topping ingredients:

  • Parsley chopped

  • Nigella seeds or Black Sesame seeds

  • Pinch Sumac

  • Pomegranate

  • 1/2 Lemon Zest

About this recipe

“Baba Ganoush” – the name itself has a certain charm, doesn’t it? It’s derived from the Arabic words “baba” meaning father and “ganoush” meaning spoiled or pampered. So, in a way, this dish is like the doted-upon child of Middle Eastern cuisine. And trust me, after one bite, you’ll understand why it deserves all that pampering. When we are talking about dips, Hummus is the one I do more often here at home as it’s easy and super fast to do. But Baba Ganoush isn’t just a dip – it’s an experience. It’s the kind of dish that sparks conversations, brings people together, and creates memories. It’s like a cosy campfire that wraps you in its comforting embrace.
You can grill the Aubergines whole over an open flame or BBQ, turning occasionally with a pair of tongs, until the Aubergines have collapsed and softened (about 30 minutes), which will bring a deeper smoky tone. If like me you don’t have a grill then you can roast the eggplant in a high-heated oven. You can also sprinkle with some smoked Salt flakes to deepen the flavours.


Step 1 – Preheat your oven to a toasty 200°C grill setting. Pierce those plump beauties with a fork to avoid any Aubergine explosions. Pop them onto a baking tray and let them roast in the top part of the oven for about 60 minutes. Turn them halfway through the roasting time.
Step 2 – Trim the ends of the Garlic cloves and add them to the roasting tray 40 mins into the roasting of the Aubergines, for the final 20-25 mins.
Step 3 – Remove the Aubergines and Garlic from oven, allowing them to cool. Once they’re cooled, slice the Aubergines open and scoop out their luscious insides into a bowl.
Step 4 – Squeeze or spoon the roasted cloves of garlic from their skin and add to the Aubergine flesh. Add the remaining ingredients: Tahini, Lemon Juice, Sumac, Cumin and smoked Paprika. Grate the raw garlic if using.
Step 5 – Smash and mix all together with a fork until well combined. Cover the Baba Ganoush and chill in the fridge for 30 minutes to an hour to deepen its flavours.
Step 6 – To serve, transfer the Baba Ganoush to a serving dish or a bowl. Top with the zest of Lemon, chopped Parsley, Nigella Seeds, pinch of Sumac and Pomegranate seeds if you like. Serve with fresh vegetables like Carrots, Celery, Peppers and Radish.

About the Ingredients

Aubergines: I use 2 medium Aubergines. You can use 3 smaller Aubergines and they will have fewer seeds and the flesh will be tender and less bitter. Aubergines provides a good amount of fibre, vitamins and minerals in few calories. They are also high in anthocyanins, a pigment with antioxidant properties that can protect against cellular damage.

Roast Garlic: Roasted garlic will still taste like garlic but it will also have a mellow, sweet and nutty flavour, which comes from the fact that it gets slightly caramelized as it roasts in the oven. I love Garlic so I’m adding half a clove of raw Garlic mince to bring an extra fire to the party but you can omit for a milder flavour. Garlic is low in calories and rich in vitamin C, vitamin B6, and manganese. It also contains trace amounts of various other nutrients. The benefits of Garlic are immense and we should consume it every day.

Tahini: Tahini is a paste made from toasted, ground sesame seeds. It has a light, nutty flavour. Look for a good quality one that is 100% Sesame seeds. It has antioxidant and anti-inflammatory properties as well as several vitamins and minerals. It’s health benefits may include reducing risk factors for heart disease and protecting brain health.

Sumac: Sumac is most commonly used as a spice in a lot of Middle Eastern cooking. The flavour of sumac is quite surprising as this deep red spice is reminiscent of fresh lemon juice. This sweet but slightly sour taste is followed by tangy, smoky and earthy tones.

Nigella seeds: Also know as black Cumin seeds are a black, drop-shaped seed that is traditionally used as a spice in Indian, Middle Eastern and North African cuisines. It has an aroma and a flavour profile that has notes of onion, oregano, and black pepper. It’s packed with antioxidants and reduces both total and “bad” LDL cholesterol, reduces inflammation and helps decrease blood sugar levels. It’s super easy to add to almost every meal. I keep them in a grinder and add them on the top of all our dishes.