🔥 Roasted Aubergine Baba Ganoush

One of my absolute favorite ways to enjoy aubergine is roasting it until perfectly charred, then blending it into this creamy, dreamy baba ganoush. This Lebanese dip is rich, garlicky, and smoky with just the right hint of citrus. Best of all, it only requires a few ingredients and makes the perfect appetizer, side, or snack.

Ingredients (Serves 4)

• 2 aubergines

• 4 tbsp tahini (I love using Al Nakhil)

• 2 garlic cloves

• 1 lemon

• 1 tsp ground cumin

• Handful of pomegranate seeds

• Small bunch of fresh mint

• Handful of toasted pine nuts

• 1 tbsp extra virgin olive oil

• Salt & pepper, to taste

• Flatbreads (for serving)

Method

1. Roast the aubergine until the skin is blistered and blackened. You can use a grill, gas stove flame, or oven (20–30 mins at 180°C / 350°F).

2. Once soft, transfer the aubergines to a bowl, cover with clingfilm and let steam for 5–10 minutes. Peel off the charred skin.

3. Chop and mash the aubergine flesh with a knife. In a bowl, combine it with tahini, crushed garlic, lemon juice, cumin, salt, and pepper.

4. Spoon into a serving dish. Top with pomegranate seeds, fresh mint, toasted pine nuts, and a drizzle of olive oil.

5. Serve with warm flatbreads or pita and enjoy!

Helpful Kitchen Tools 🛠️

Here are some great tools to help you prepare this dish at home (affiliate links):

• 🔪 Chef’s Knife
  Perfect for chopping aubergine, garlic, and herbs.

• 🥄 Measuring Spoons
  Keeps your spices and tahini portions consistent.

• 🔥 Oven-Safe Grill Pan – Lodge Cast Iron
  Great for achieving that authentic charred skin if you're not using an open flame.

• 🍋 Citrus Press – Zulay Metal Lemon Squeezer
  Get every drop of juice without the mess.

• 🧄 Garlic Press – OXO Good Grips
  No more sticky hands while mincing garlic!

• 🥣 Mixing Bowl Set – Pyrex Glass
  Ideal for mashing and mixing the dip with ease.

• 🍽️ Serving Bowls – Porcelain Set
  For a beautiful presentation of your finished baba ganoush.