Roasted Garlic Baba Ganoush

Baba ganoush is a rich, creamy, and smoky aubergine dip originating from the Levant region. I love adding roasted garlic to mine – its deep, rich sweetness pairs so beautifully with the smoky aubergine flesh.

  • Author: zenak
  • Prep Time: 10 minutes
  • Total Time: 2 hours
  • Yield: 8 1x


  • 4 aubergines
  • 1 large garlic bulb
  • 4 tbsp good-quality tahini (see Notes)
  • 4 tbsp extra-virgin olive oil, plus more for drizzling
  • 1 lemon, juice
  • ½ tsp ground cumin

To serve: 

  • small bunch fresh flat-leaf parsley, finely chopped
  • za’atar, optional
  • flatbreads and/or crudités


  1. Gas hob method: place the aubergines directly over a gas burner set to high. Cook, turning frequently, until completely blackened and collapsing, around 10 minutes.
  2. Oven method: heat your oven grill to high. Place the aubergines on a foil-lined baking tray and prick all over with a fork. Grill, turning occasionally, until blackened and blistered on the outside and completely softened in the middle, 30 to 45 minutes, depending on the strength of your grill. Note: this method won’t yield as smoky an aubergine as the open flame method, but it’s better than simply roasting it.
  3. Whichever method you use, transfer the charred aubergine to a large bowl, cover with cling film and leave to steam for 10 minutes, then carefully remove the burnt skins.
  4. Mash the flesh with a fork and transfer to a sieve to drain – this will concentrate the flavour of your baba ganoush.
  5. In the meantime, you can prep the roasted garlic. Heat your oven to 200°C / fan 180°C. Remove the papery outer layers of the garlic bulbs, ensuring you don’t loosen the cloves or remove all of the skin. Using a sharp knife, cut the tips off the garlic bulb to expose the cloves.
  6. Place each of the garlic bulbs on a small piece of aluminium foil. Drizzle with oil, wrap up into a parcel, place on in a small baking tin and roast for 45 minutes.
  7. Remove the garlic bulbs from the foil and leave to cool for 15 minutes, then squeeze out the garlic cloves.
  8. Place the drained aubergine flesh, roasted garlic, tahini, olive oil, lemon and cumin in a medium mixing bowl and season generously with salt. Mix vigorously for 1 to 2 minutes, or until creamy and emulsified. Taste and adjust the salt level to your liking.
  9. Transfer to a bowl, top with the fresh parsley, a sprinkle of za’atar and a drizzle of extra-virgin olive oil, then serve with flatbreads and/or crudités and enjoy.


  1. Not all tahini is created equal. Poor-quality tahini is thick, clumpy, gritty, and bitter. Good-quality tahini is smooth, pourable and balanced, not bitter. Where possible, I recommend avoiding supermarket own-brand tahini and opting for Middle-Eastern versions instead. Some of my favourite tahini brands are Baracke, Al Nakhil, Al Taj and Belazu.
  2. Storage: the baba ganoush will keep in the fridge for up to 3 days in an airtight container.

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