Baba Ganoush

Left image of baba ganoush and charred bread, right image of the ingredients used in recipe. @intothesauce, Into the Sauce, Tori Falzon, #intothesauce
We have a lot of eggplants in our garden at the moment and I’ve been relentlessly cooking/trialling/eating this delicious starter - such hard work! It’s so simple, fresh and rewarding, I promise you won’t look at a packet baba ganoush dip the same way again. Most of the ingredients you probably already have! Using a good quality olive oil like Golden Groves is key to getting a flavour that shines. 


  • 3 medium eggplant (around 1.3kg)
  • 100g tahini
  • 2 garlic cloves, minced
  • 1 tbsp/15g olive oil
  • 1-2tbsp (15-30g) lemon juice (depending on freshness and acidity)
  • Salt flakes
  • 30g butter (optional, for brown butter topping)
  • Olive oil drizzled, grilled Turkish bread, to serve


  1. Using a knife, puncture holes all over your eggplants to allow steam to escape. 
  2. Grill eggplant on a barbecue, griddle pan or under an oven broiler until the skin is blackened and eggplants and very soft. For a smokey flavour, the barbecue is the best option (and if it’s set up, you can use it to char the bread later on). 
  3. Transfer eggplants to a bowl, cover tightly with glad wrap and set aside to steam for 15 minutes. 
  4. Peel eggplants, discarding the skin. Chop the flesh into slices around 1cm wide (or slightly less). 
  5. Place the flesh in a strainer over a bowl or the sink, and set aside for at least 15 minutes to allow any liquid to drain out. 
  6. Add eggplant to a bowl with tahini, minced garlic, olive oil, lemon juice and a pinch of salt flakes and stir until well combined. Taste and season, adding more salt and lemon juice as needed (I like my baba ganoush bright and acidic). 
  7. In a saucepan, melt butter and sizzle until it browns, then pour into a bowl. 
  8. Spoon baba ganoush into a serving bowl. 
  9. Drizzle a generous spoon of brown butter over baba ganoush, and serve alongside grilled Turkish bread. 

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