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The starter, From around the world

Baba ganoush with flatbread

Baba ganoush is a smoky eggplant dip blended with tahini, garlic, and lemon, served as a starter with flatbread. For 6 people, it takes 25 minutes of active work and can be fully made the day before and kept in the fridge. It's an easy recipe costing €1.30 per person, and its success depends on charring the eggplant skins almost black in the oven.

Smoky baba ganoush to spread on warm bread, the favorite at any Lebanese style appetizer spread.

Baba ganoush with flatbread
For
6 people
Work
25 min
Total time
1 h 15
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€1.30
Calories per person
230 kcalcalculated by Kiloach, your weight coach

Baba ganoush gets its character from eggplants roasted until the skin nearly burns, which is exactly what gives the dip its smoky depth. Once the flesh is mashed with a fork, not blended smooth, with tahini, garlic, and lemon juice, you get a slightly stringy texture and a fragrance that instantly brings Lebanese and Levantine flavors to the table.

It's an ideal starter for a casual dinner party or a shared appetizer spread in summer or fall, when eggplants are at their best. Serve it alongside other small sharing plates, hummus, crunchy vegetables, olives, to build a generous spread without spending the whole evening in the kitchen.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps, 1 h
  2. The same day Nothing to do
  3. Before the guests arrive 1 step
  4. When it's time to serve 1 step

Do everything the day before, roasting the eggplants, draining them, and mixing with the tahini all happen in one session, then the dip waits in the fridge. On the day, pull the baba ganoush out thirty minutes before guests arrive so the flavors wake back up. At serving time, just spread it out, drizzle with olive oil and parsley, and warm the bread.

The ingredients

6 people

Fruits and vegetables

  • Eggplants 4
  • Garlic 2 cloves
  • Lemon 2
  • Flat leaf parsley 0.5 bunch

Pantry

  • Tahini (sesame paste) 3 tbsp
  • Olive oiloften in the pantry 5 tbsp
  • Smoked paprikaoften in the pantry 1 tsp
  • Saltoften in the pantry 1 tsp

Bakery

  • Flatbreads or pitas 6

Allergens Gluten, Sesame

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Prick the eggplants all over and roast them whole at 220°C until the skin is black and the flesh very soft. 50 min

    Turn them halfway through, and if you have a gas stove, char them briefly over the open flame first for an even smokier flavor.

  2. Cut them in half, let them drain for ten minutes in a colander, then scoop out the flesh with a spoon.

    Press the flesh gently, the better it's drained, the less bitter and watery your dip will be.

  3. Mash the flesh with a fork together with the tahini, crushed garlic, lemon juice, olive oil, and salt, then cover and refrigerate. 10 min

    Use a fork, not a blender, the texture stays slightly stringy and much tastier.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the baba ganoush out of the fridge thirty minutes before your guests arrive.

    Taste it at room temperature and adjust with a splash of lemon, cold mutes the acidity.

When it's time to serveThe final touches, right in front of your guests.

  1. Spread the baba ganoush on a plate, drizzle with olive oil, sprinkle with parsley and smoked paprika, and serve with warmed flatbread.

    A few pomegranate seeds on top, if you can find them, add a nice tangy touch.

Our tips to get it right

  • Pick eggplants that feel firm with no soft spots, they roast more evenly and give a less bitter flesh.
  • Don't skip draining the flesh, if it's too wet the dip turns runny and won't hold on the bread.
  • Always taste the seasoning once the dip is at room temperature, salt and acidity are much harder to notice straight from the fridge.

The variations

  • Swap the tahini for cashew butter if you're out of sesame paste, the flavor will be milder but the texture stays close to the original.
  • For a spicier version, stir in a pinch of cumin or a dash of harissa when mashing the flesh.
  • For kids, go lighter on the lemon and serve with grilled sandwich bread sticks instead of whole pitas.

What to serve it with

  • Hummus and crunchy vegetables as starters
  • Marinated olives and fresh cheese
  • Mint tea or fresh lemonade

Storage

Baba ganoush keeps for 2 to 3 days in the fridge in a sealed container. It doesn't freeze well, the texture turns watery once thawed. Always serve it at room temperature to bring out its full flavor.

Questions about this recipe

Can I use something other than tahini?

Yes, cashew or almond butter works well if you don't have tahini on hand, though the flavor will be a bit milder. Don't skip it entirely, it's what gives baba ganoush its signature creaminess.

Do I have to roast the eggplants in the oven?

A 220°C oven works fine, but charring the eggplants over a gas flame for a few minutes first really boosts the smoky flavor. That extra step is what separates a great baba ganoush from a flat one.

How should I plate baba ganoush for a dinner party?

Spread it on a shallow plate or wide dish, making a slight well in the center for the olive oil. Finish with parsley, smoked paprika, and a few pomegranate seeds for color if you have them.

Is baba ganoush kid friendly?

It can be, if you cut back on the lemon and garlic, which are quite pronounced in the original recipe. Serve it with warm bread cut into small pieces rather than a whole pita.

Can a baba ganoush with warm flatbread be made ahead?

Yes, it's even recommended. The recipe needs 25 min of work in total, split up like this, the day before, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make a baba ganoush with warm flatbread?

Allow 1 h 15 in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "easy".

How many calories are in a baba ganoush with warm flatbread?

About 230 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a baba ganoush with warm flatbread cost?

About €1.30 per person, that's €7.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, sesame. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

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