Baba ganoush is a creamy, smoky dip made from roasted eggplant, tahini (not to be confused with tzatziki), olive oil, garlic, and lemon juice. Although it hails from the Middle East, the dish is ...

Simple Baba Ganoush. 1 large eggplant. 2 tablespoons (30 ml) mayonnaise. 2 tablespoons (30 ml) extra-virgin olive oil. 2 garlic cloves, chopped. 2 tablespoons (30 ml) lemon juice. ½ teaspoon ...

You can cook the aubergines over a hot barbecue to give real authenticity and extra smoky flavour to your baba ganoush. Cook for 30 minutes, or until soft, blackened and the aubergine has collapsed.

The key to achieving balanced smoky and lemony accents in baba ganoush is to heavily char the eggplants, and the best way is over a naked flame. Karen Martini’s baba ganoush with black tahini ...

We love a good mezze spread, and no Arab-style feast is complete without baba ganoush. But what we know as the smoky eggplant dip made with tahini here in the United States is actually called mutabal ...