Easy homemade baba ganoush recipe
This easy homemade baba ganoush is a creamy, smoky roasted aubergine dip that’s perfect for the Mediterranean diet. Made with simple ingredients and naturally vegan, it’s a quick, healthy snack for busy parents and a delicious addition to any mezze spread. The ideal homemade dip for snacking or sharing.
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Servings: 8
Ingredients
- 3 Aubergines
- 2 garlic bulbs
- 1 Lemon
- handfull flat leaf parsley
- 70 mul extra virgin olive oil
Instructions
- Prep the aubergines - Slice the aubergines in half lengthways. Score the flesh in a criss‑cross pattern, then drizzle with olive oil and season with salt and pepper. Place cut‑side up on a baking tray.
- Roast - Cut the tops off the garlic bulbs, drizzle with a little oil, wrap in foil and place on the same tray. Roast everything at 190°C for 35–40 minutes, until the aubergines are soft and collapsing.
- Cool - Remove the tray from the oven and leave the aubergines and garlic to cool until you can handle them comfortably.
- Prep the herbs - Finely chop a handful of fresh parsley and set aside.
- Scoop & squeeze - Use a spoon to scoop the soft aubergine flesh into a food processor. Squeeze the roasted garlic cloves out of their skins and add them to the processor.
- Blend - Add the juice of one lemon, the parsley and the extra‑virgin olive oil. Blend until smooth and creamy. Season with salt and pepper to taste
Notes
• Roasting matters - The deeper the colour on the aubergines, the smokier and richer the flavour of the dip. Let them get properly soft and collapsed.
• Garlic control - Roasting the garlic bulbs makes them sweet and mellow. If you prefer a stronger kick, add one small raw clove when blending.
• Drain if needed - If the aubergines release a lot of liquid after roasting, drain off excess moisture before blending for a thicker dip.
• Blend to your style - For a rustic mezze feel, pulse until slightly chunky. For a smooth, creamy dip, blend longer.
• Season well - Baba ganoush comes alive with enough lemon, salt and olive oil - taste and adjust at the end.
• Make ahead - The flavour improves after a few hours in the fridge, making it ideal for meal prep or mezze boards.