In the USA, an aubergine is called an eggplant. I live in Britain, so aubergine is the word that comes naturally to me, but I’ll use both names throughout this article so that everyone knows what deliciousness we are talking about.

This easy baba ganoush recipe transforms roasted aubergine into a beautifully creamy, smoky eggplant dip with tahini, fresh lemon, garlic and a hint of smoked paprika. It is naturally vegan and gluten-free, and you don’t need a flame or outdoor grill to make it.

What is baba ganoush?

Baba ganoush is a creamy Middle Eastern dip made primarily with roasted or grilled aubergine, which is known as eggplant in the USA. Tahini, lemon juice and garlic are usually added to create its distinctive savoury, nutty and slightly tangy flavour.

You may also see the name spelled baba ghanoush or baba ghanouj. There are many variations throughout the Middle East, with different cooks bringing their own preferences and family traditions to the recipe.

My version is simple, creamy and gently smoky. It is an original Kind Earth recipe that I have been making for many years, and it was special enough to earn a place in The Kind Earth Cookbook.

Why aubergine makes such a delicious creamy dip

What’s not to love about the aubergine! When raw it has a rather spongy, proud texture. It comes in many different shapes, sizes and colours and is used in a myriad of dishes all around the world.

Once roasted, however, something rather magical happens. The aubergine collapses and the flesh becomes wonderfully soft, silky and creamy. This makes it perfect for blending with tahini, lemon and garlic to create baba ganoush.

How do I make baba ganoush taste smoky without a flame?

Traditionally, the whole aubergine is grilled or charred over an open flame until the skin blackens and the inside becomes beautifully soft. This gives the eggplant flesh its characteristic smoky flavour.

I am keeping my version simple and roasting the whole aubergine in the oven instead. This means that anyone can make it without needing a gas flame, barbecue or outdoor grill.

To bring back that gorgeous smokiness, I add a small amount of smoked paprika. You only need a hint. The paprika should gently complement the roasted aubergine rather than overwhelm it.

The result is an easy oven-roasted baba ganoush with a subtle smoky flavour and a deliciously creamy texture.

How to stop baba ganoush from becoming watery

Aubergines can contain quite a lot of water, and the amount varies from one to another. If you blend all of that liquid into your baba ganoush, the finished dip may become thinner and less creamy than you would like.

Once the roasted aubergine is cool enough to handle, scoop out the soft flesh and place it in a colander or sieve. Let the excess liquid drain away for a few minutes before blending.

You don’t need to squeeze out every drop. A little moisture is absolutely fine. You simply want to remove any obvious excess so that the tahini and roasted eggplant can blend into a thick, creamy dip.

What can I serve with baba ganoush?

Baba ganoush is perfect as part of a mezze platter alongside hummus, olives, falafel and salads. It also works beautifully as a baked potato filling or a creamy accompaniment to roasted vegetables.

Use it as a dip for carrots, celery, cucumber or sweet pepper. You can also scoop it up with warm flatbread, crackers or torn pieces of my simple gluten-free oatcake wraps.

It makes wonderful sharing food too. If you are creating a larger spread, you’ll find plenty more inspiration in my collection of gluten-free vegan party food and crowd pleasers.

Can you make baba ganoush ahead of time?

Yes. Baba ganoush is an excellent dip to prepare in advance because the flavours have time to settle together as it chills.

Keep it in a covered container in the fridge and use it within three days. Give it a good stir before serving, then add your chosen garnish. I like a sprinkle of paprika, a little fresh parsley or a drizzle of hemp or olive oil.

This creamy baba ganoush has been part of my own kitchen for many years. You can also find it on page 52 of The Kind Earth Cookbook, alongside my other favourite dips, salads, soups and plant-based recipes.

OK, my mouth is watering. Let’s make this together!

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Creamy Baba Ganoush with a Hint of Smoked Paprika (easy vegan recipe)

Yield: 4 portions

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

A delicious, creamy baba ganoush recipe. A smoky aubergine (eggplant) dip from the Middle East, using a pinch of smoked paprika for a gentle smoked flavour.

5.0 Stars (9 Reviews)

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Ingredients

• 1 large aubergine/eggplant, about 500g or 1 lb
• 1 small garlic clove
• Approximately 1 tablespoon fresh lemon juice, or to taste
• 2 tablespoons tahini
• ½ teaspoon sea salt
• ¼ teaspoon smoked paprika, or a generous pinch to taste
• Black pepper, to taste

Optional garnish

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• A drizzle of hemp seed oil
• A few sprigs of fresh parsley
• A sprinkle of ground paprika

Instructions

1. Score the skin of the aubergine several times with a sharp knife. This allows the steam to escape and prevents it from bursting in the oven.
2. Bake at Gas Mark 7, 220°C or 425°F for 40 to 60 minutes, until completely soft.
3. Remove from the oven and allow it to cool until it is comfortable to handle.
4. Scoop the soft aubergine flesh out of the skin. If it is particularly watery, place it in a colander or sieve and let the excess liquid drain away for a few minutes. A little moisture is fine, but too much will make the baba ganoush less creamy.
5. Transfer the drained aubergine flesh to a blending jug or food processor.
6. Crush the garlic clove and add it to the aubergine.
7. Add the lemon juice, tahini, sea salt, smoked paprika and black pepper.
8. Blend until creamy and smooth. I normally use a hand blender, although a food processor or jug blender will work equally well.
9. Chill before serving.
10. Garnish with fresh parsley, a sprinkle of paprika and a drizzle of hemp oil, if desired.

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