It’s quite nerve-wracking to just pop a whole eggplant directly on a gas flame, but without the smoky flavour you get as the eggplant sizzles, you wouldn’t have a true baba ghanouj. This is a foolproof and creamy recipe for this beautiful dip.






Skill level

Average: 3.5 (329 votes)


  • 3 medium eggplants
  • 1½ tbsp tahini 
  • 1 tbsp lemon juice
  • 1–2 garlic cloves 
  • 2 tsp salt
  • 1 tbsp extra virgin olive oil
  • 1 tsp sweet paprika
  • finely chopped flat-leaf parsley 
  • finely diced tomato

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Soaking time 10 minutes

Draining time 15–20 minutes

Makes approximately 3 cups

  1. Grill the eggplants whole over a gas flame, turning with tongs until the skin is evenly blistered and the flesh is soft. Soak in cold water for 10 minutes to cool.
  2. Peel the eggplants and leave to drain for 15–20 minutes.
  3. Place the eggplant in a food processor with the tahini, lemon juice, garlic and salt and process until well combined and creamy. You may wish to add extra tahini, lemon juice or salt to taste.
  4. Scoop into a serving bowl and make a well in the centre. Pour the oil into the well and sprinkle paprika, parsley and tomato on top.