Ambrosia is a word often overused to flatter a dish, but to me it carries meaning: “food of the gods.” I’m cautious with it, yet it feels fitting when describing Baba Ghanoush. Also known as Mutabal or Moutabal in various regions, this smoky aubergine dip originates in the Middle East. I first fell for it through many visits to Lebanese restaurants early in my relationship, and it has become a favourite ever since.
As a cook, Baba Ghanoush is a joy to make because it’s universally appealing. I have never had anyone say they didn’t want it—on the contrary, bring it to the table and you’ll hear approving murmurs and delighted little noises, even if a full meal is already served.
Over the years I’ve tried many variations, from very simple to highly spiced. I always return to a pared-back approach guided by one essential rule: char the aubergine thoroughly. The characteristic smoky, velvety flavour depends on deeply burnt skin and collapsed flesh. Methods that use an oven or an indoor flame rarely deliver the same intensity, and they can be slow and messy.
How the inside of your aubergines need to look!
The best way to achieve the right result is on a hot BBQ. Baba Ghanoush is so popular it pays to make plenty, and charring multiple aubergines over a stovetop flame is slow. Get the barbecue very hot, place the aubergines on the grill and cook 20 minutes in total, turning 90º every 5 minutes. You want them collapsed, split, and blackened—completely ruined in appearance. If they still look intact, they need more time.
Once the aubergines are properly charred, the remaining steps are straightforward. Letting the dip rest for a few hours or even a day helps the flavours meld and improves the result. This makes Baba Ghanoush a great make-ahead option for gatherings.
With warmer weather and time spent outdoors, firing up the BBQ and turning aubergines can be a peaceful 20-minute ritual. So, with genuine enthusiasm, I present Baba Ghanoush—simple, smoky, and irresistible.
Baba Ghanoush
By Gavin Wren
5/52
Serves 4 as a side or starter dip
Uses a BBQ
Ingredients
Around 900g aubergine (about 3 medium or 2 large)
1 large garlic clove, crushed
3 tablespoons lemon juice
3 tablespoons tahini
A pinch of salt
To serve:
Olive oil
A handful of pomegranate seeds
Flatbread or crudités (red pepper or cucumber work well)
Aubergine purchasing tips
Choose firm aubergines with shiny skin and a fresh green top. Good-quality aubergines feel heavy for their size and tend to lose less liquid during and after cooking. Lower-quality ones often expel more moisture.
Directions
Remove the aubergines from the grill and place them in a sieve or colander over a bowl. Leave for 30 minutes to cool and to drain any remaining liquid.
When cool enough to handle, slice each aubergine lengthways and scrape the flesh into a mixing bowl using the back of a knife. Make sure to scoop out the darker brown flesh that clings to the skin; avoid taking large pieces of blackened skin, though a little is fine.
Add the crushed garlic, lemon juice, tahini and a pinch of salt to the aubergine flesh and mix well. Adjust seasoning to taste. Serve drizzled with olive oil and scattered with pomegranate seeds, alongside flatbread or crudités.