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Coles

  • 3 serves veg or fruit
  • Vegan
  • Vegetarian
  • Low fat per serve
  • No added sugar
  • Shellfish free
  • Seafood free
  • Peanut free
  • Soy free
  • Egg free
  • Nut free
  • Lactose free
  • Dairy free

Rich, smoky and creamy, baba ganoush is a celebration of the humble eggplant, and is easily made at home.

  • Makes1, 1 1/2 cups
  • Cook time30 minutes
  • Prep time5 minutes
Baba ganoush

Ingredients

  • 2 (500g each) eggplants
  • 2 garlic cloves, crushed
  • 1 tbs tahini
  • 1 tbs lemon juice
  • 1 tbs olive oil
  • 1/4 tsp ground cumin
  • 2 tbs chopped flat-leaf parsley
  • Extra olive oil, to serve
  • Smoked paprika, to serve
  • Lemon wedges, to serve
  • Radish, to serve
  • Cucumber, to serve
  • Flatbread, to serve

Nutritional information

Per tbs serve: Energy: 45kJ/11 Cals (5%), Protein: 0.3g (1%), Fat: 1g (1%), Sat Fat: 0.1g (0%), Sodium: 0mg (4%), Carb: 0g (0%), Sugar: 1g (1%), Dietary Fibre: 1g (3%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Spray a barbecue flat plate or chargrill pan with oil spray. Heat over medium-high heat. Pierce each eggplant 4 or 5 times with a skewer or sharp knife. Cook, turning occasionally, for 25-30 mins or until eggplant softens. Set aside for 15 mins to cool.

  2. Step 2

    Trim the stalk end from eggplants and cut in half lengthways. Use a spoon to scoop out flesh and place in the bowl of a food processor. Add the garlic, tahini, lemon juice, oil and cumin. Process until smooth. Season. Sprinkle with parsley. Drizzle with oil and sprinkle with paprika. Serve with lemon wedges, radish, cucumber and flatbread for dipping.

Recipe tip

COOK. STORE. SAVE.
Use it up:
Zest the lemon, place the zest shavings in a freezer safe bag, and pop into the freezer for up to 3 months so you can use it for other recipes.

Baba ganoush recipe

What is baba ganoush? Smoky, rich and creamy, baba ganoush is a Lebanese dip whose name’s literal meaning is ‘pampered father’. This beloved dip is made of soft roasted eggplant, lemon juice, tahini (sesame paste) and olive oil, and is so popular that Eastern Arabian, Turkish, Armenian and Syrian cuisine all have their own variations of it. Baba ganoush can be completely smooth, or some recipes may leave in bits of tender eggplant scattered throughout. It’s a starter or side dish that’s super quick to make, with complex flavours that will impress any guest.

How to make baba ganoush

Here are some tips for making this recipe for baba ganoush:

  • Chargrill the eggplant until it is collapsing in on itself, so it is easy for you to scoop out the flesh with a spoon.
  • Drain the excess eggplant juice before adding the flesh to the food processor with the other ingredients.
  • Remember to taste the dip at the end and season with salt and/or lemon to taste, to help balance out the bitterness from the eggplant.
  • Drizzle some extra virgin olive oil after the dip cools down, just before serving.

How to store and serve your baba ganoush dip

To store, transfer the baba ganoush to an airtight container and keep in the fridge for up to 5 days or in the freezer for up to 3 months.

You can serve baba ganoush as a side dish as part of a main meal spread of grilled or fresh veggies, pita, falafels, tabouleh, kebabs and cucumber salad. Of course, it can also be a part of a trio of dips for a snack plate of pita chips and veggie sticks. What you might not know is that it acts as a delicious filling or topping for burgers and sandwiches, and can also be used to make baba ganoush soup.

Now get cooking

Follow our tips and recipe for baba ganoush and blitz away to make this famous Lebanese dip at home. Keen to try other dip recipes? Check out these recipes for quick olive dip, easy cashew and rocket dip and roasted beetroot dip.

FAQs

Baba ganoush

Baba ganoush
  • Makes1, 1 1/2 cups
  • Cook time30 minutes
  • Prep time5 minutes
Ingredients
  • 2 (500g each) eggplants
  • 2 garlic cloves, crushed
  • 1 tbs tahini
  • 1 tbs lemon juice
  • 1 tbs olive oil
  • 1/4 tsp ground cumin
  • 2 tbs chopped flat-leaf parsley
  • Extra olive oil, to serve
  • Smoked paprika, to serve
  • Lemon wedges, to serve
  • Radish, to serve
  • Cucumber, to serve
  • Flatbread, to serve
    Description

    Rich, smoky and creamy, baba ganoush is a celebration of the humble eggplant, and is easily made at home.

    Method
    1. Step 1

      Spray a barbecue flat plate or chargrill pan with oil spray. Heat over medium-high heat. Pierce each eggplant 4 or 5 times with a skewer or sharp knife. Cook, turning occasionally, for 25-30 mins or until eggplant softens. Set aside for 15 mins to cool.

    2. Step 2

      Trim the stalk end from eggplants and cut in half lengthways. Use a spoon to scoop out flesh and place in the bowl of a food processor. Add the garlic, tahini, lemon juice, oil and cumin. Process until smooth. Season. Sprinkle with parsley. Drizzle with oil and sprinkle with paprika. Serve with lemon wedges, radish, cucumber and flatbread for dipping.