> ## Content Index > Fetch the complete content index at: https://thefoodiekitchen.net/llms.txt > Use this file to discover other available public pages before exploring further. # Baba Ganoush — Smoky Aubergine Dip with Olive Oil - URL: https://thefoodiekitchen.net/baba-ganoush-olive-oil/ - Published: 2026-09-10T09:10:45.000Z - Updated: 2026-09-10T09:10:45.000Z - Description: Baba ganoush — smoky charred aubergine dip with tahini and olive oil. Seed oil free. Better made at home than any shop-bought version. - Author: Savannah Ryan - Tags: Mediterranean Recipes, MAHA Recipes The difference between baba ganoush and every other aubergine dip is smoke. The aubergines must be charred directly over a flame or under a very hot broiler until the skin is completely blackened and the interior has collapsed to a smoky, silky pulp. This is the only step that produces the flavour baba ganoush is supposed to have. Like hummus, the shop-bought version is almost always made with canola or soybean oil rather than olive oil. The real version uses extra virgin olive oil as the fat. No seed oils touch this dish. ## Baba Ganoush Recipe Serves 6 Prep 10 min Cook 40 min ### Ingredients - 3 large aubergines (eggplant) - 3 tbsp tahini - 2 garlic cloves, minced - Juice of 2 lemons - 3 tbsp extra virgin olive oil (plus more for serving) - Sea salt - Smoked paprika and fresh flat-leaf parsley to serve ### Method 1. Char the aubergines: place directly on a gas burner over a medium-high flame. Cook for 30-40 minutes, turning every 8-10 minutes with tongs, until the skin is completely blackened and the aubergines have collapsed and feel soft throughout. Alternatively, broil under the highest oven setting for 40 minutes, turning occasionally. 2. Transfer to a colander. Allow to cool until handleable. 3. Peel off all the charred skin — it should come away easily. Do not rinse the flesh (this washes away the smoke flavour). Allow the peeled aubergine flesh to drain in the colander for 10 minutes to remove excess liquid. 4. In a bowl, whisk together the tahini and lemon juice until light and creamy. Add the garlic. 5. Add the drained aubergine flesh. Mash with a fork to your preferred texture — some people like it smooth, others prefer chunks. Mix in the olive oil. Season generously with salt. 6. Transfer to a serving plate. Drizzle with olive oil, dust with smoked paprika, and scatter with fresh parsley. Frequently Asked Questions Is baba ganoush seed oil free? Yes when made at home. Shop-bought baba ganoush almost universally contains canola or soybean oil. Can I roast the aubergine in the oven instead of charring? You can, but it will not produce baba ganoush. Roasted aubergine produces a mild, creamy dip. Charred aubergine produces the smoky depth that defines baba ganoush. The technique is the recipe. Why drain the aubergine? Cooked aubergine releases a lot of liquid. Draining prevents a watery, weak dip. Savannah Ryan · Cookbook Savor Mediterranean Hummus, baba ganoush, moussaka, kofta — Mediterranean recipes in olive oil and traditional fats. [Get on Amazon →](https://www.amazon.com/dp/B0DQVW2FDW?tag=thefoodieki0f-20&ref=thefoodiekitchen.net) --- Follow Savannah: [@theefoodiekitchen](https://www.instagram.com/theefoodiekitchen/?ref=thefoodiekitchen.net) · [All Links](https://linktr.ee/theefoodiekitchen?ref=thefoodiekitchen.net)