Easy Smoky Baba Ganoush

Name: Easy Smoky Baba Ganoush
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 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); 1 Tbsp Parsley chopped; 1 tsp Nigella seeds or Black Sesame seeds; 1 Pinch Sumac; 1 Tbsp Pomegranate; 1/2 Lemon Zest

This oil-free Baba Ganoush is creamy, smoky, and bursting with rich aubergine flavour—made with just a few simple ingredients!

Roasted aubergine adds depth and smokiness, balanced by tahini, zesty lemon, and sweet roasted garlic. With no added oil, the natural flavours shine in this wholesome, authentic dip.

Prep

10 mins

Cook

1 h

Total

1:10 h

Serves

4-6 ppl

Ingredients:

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)

Toppings:

Parsley chopped
Nigella seeds or Black Sesame seeds
Pinch Sumac
Pomegranate
1/2 Lemon Zest

Instructions step by step:

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 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.

About these Ingredients:

Aubergines: I use 2 medium ones, but 3 small aubergines work too—they’re often less bitter, with tender flesh and fewer seeds. Aubergines are low in calories, high in fibre, and packed with vitamins, minerals, and antioxidant-rich anthocyanins that help protect your cells.

Garlic: Roasting brings out garlic’s sweet, nutty side thanks to caramelisation, while still keeping that classic flavour. I love a garlicky kick, so I add a bit of raw minced garlic too—but feel free to skip it for a milder taste. Garlic is low in calories, rich in vitamin C, B6, and manganese, and packed with health benefits—it’s a daily must!

Sumac: A deep red spice often used in Middle Eastern cooking, with a bright, lemony flavour. It adds a tangy, slightly smoky and earthy twist that’s both fresh and surprising.

Nigella Seeds: Also known as black cumin, these little black seeds are popular in Indian, Middle Eastern, and North African cooking. Their flavour is a mix of onion, oregano, and black pepper. They’re rich in antioxidants and may help lower cholesterol, reduce inflammation, and support blood sugar balance. I keep them in a grinder and sprinkle them on nearly everything!

Tahini: A creamy paste made from toasted sesame seeds, with a light, nutty flavour. Go for a high-quality one made with 100% sesame. It’s rich in nutrients and offers antioxidant and anti-inflammatory benefits—great for heart and brain health.