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🇱🇧 · Middle Eastern · The Levant

Baba Ganoush

Aubergine charred over flame until it collapses, then blended with tahini, lemon and garlic — smoky, cool, and eaten with flatbread.

Also known as: Baba ghanoush · Mutabbal · Baba ganouj

  • Vegetables
  • Dip
  • Grilled
  • Starter

Allergens & declarations

Contains

Sesame Seeds

Contains sesame seeds and sesame products

This describes the classic recipe, so you know what to ask about. It is not a declaration for any particular kitchen — recipes and suppliers vary, and only the restaurant can tell you what is in the dish it serves.

In detail

Baba ganoush is charred aubergine blended with tahini, lemon and garlic. It sits next to hummus on almost every Levantine table, and where hummus is about creaminess, this one is about smoke.

What it actually is

Whole aubergines are charred directly over a flame until the skin blackens and the flesh inside collapses. That step is the dish. An aubergine roasted gently in an oven gives you the texture but not the smoke, and the difference is immediately obvious.

The soft flesh is scooped out and drained of its water, then mashed or blended with tahini, lemon juice, garlic and salt.

There is a naming nuance worth knowing. In much of the Levant, the version with tahini is called mutabbal, while baba ghanoush proper is a chunkier aubergine salad without it. Outside the region the two names have largely merged.

How it's served

  • Spread in a shallow bowl, with a pool of olive oil in the middle.
  • Topped with parsley, sumac or pomegranate seeds.
  • With flatbread, scooped, as part of a mezze spread alongside hummus and falafel.
  • Cool or at room temperature, never hot.

Writing it on a menu

  • Say it is charred over flame. That is the difference between a good one and a bland one, and it justifies the price.
  • Flag sesame: tahini makes this a declarable allergen in the EU, and guests do not always expect it in an aubergine dish.
  • It is vegan, dairy-free and gluten-free — one of the easiest strong vegan entries on a menu, worth labelling as such.
  • If you make the tahini-free version, name it accordingly; guests who know the difference will notice.

Typical ingredients

  • aubergine
  • tahini (sesame paste)
  • lemon juice
  • garlic
  • olive oil
  • salt

Frequently asked questions

What is Baba Ganoush?
Aubergine charred over flame until it collapses, then blended with tahini, lemon and garlic — smoky, cool, and eaten with flatbread.
Where does Baba Ganoush come from?
The Levant.
What is Baba Ganoush made of?
Aubergine, tahini (sesame paste), lemon juice, garlic, olive oil, salt.
Which allergens does Baba Ganoush contain?
Contains sesame seeds and sesame products.
What is Baba Ganoush also known as?
Baba ghanoush, Mutabbal, Baba ganouj.

Related dishes

Hummus

Chickpeas blended smooth with tahini, lemon and garlic, spread in a shallow bowl with a well of olive oil — eaten warm, with flatbread.

Falafel

Deep-fried balls or patties of ground chickpeas (or fava beans) and herbs — crisp outside, soft inside, and naturally vegan.

Lahmacun

A very thin, crisp flatbread baked with a spiced minced-meat topping — often called "Turkish pizza", though it has no cheese and is meant to be rolled, not sliced.

Put it on your menu with Menuella
Reviewed by Menuella Food Team·Updated 2026-07-25

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