Baba Ganoush in the UK: what it is, how to order it, where to find it
Baba ganoush is a smoky aubergine dip, the flesh of charred aubergines mashed with tahini, lemon and garlic. Smoky, creamy and tangy, it is one of the essential Lebanese mezze and, with hummus, the pair that tells you whether a kitchen chars its aubergines over flame or takes the easy oven route. The smoke is the point.
What baba ganoush is
Whole aubergines are charred over a flame or under a fierce grill until the skin is black and the flesh collapses, giving the smoky flavour that defines the dip. The flesh is scooped out and mashed (not blended smooth) with tahini, lemon, garlic and salt, and finished with olive oil, sometimes pomegranate seeds or parsley. In Lebanon the tahini-heavy version is sometimes called moutabal, with baba ganoush being a chunkier, herbier version; usage varies and UK menus use the names loosely. The constant is smoke: aubergine charred over fire, not baked.
How to judge it
It should taste distinctly of smoke, be creamy but with some texture, and balance tahini, lemon and garlic. A pale, un-smoky, over-smooth version was made from baked or boiled aubergine and has lost the point. A char that you can taste is the mark of a good one. Served with a pool of olive oil and warm bread.
Baba ganoush versus moutabal
The two overlap and menus differ, but moutabal is generally the smoother, tahini-rich aubergine dip and baba ganoush the chunkier, herbier one with tomato, onion or pomegranate. Both are smoky aubergine; if in doubt, ask which is which. They sit together on the mezze table.
Where it is done well in the UK
Lebanese and Levantine restaurants that char over flame. The list below shows areas with the most Lebanese restaurants.
How to order it
Order baba ganoush to test whether a kitchen chars its aubergines over flame; it should taste of smoke, not be pale and bland. It should be creamy with some texture, balanced with tahini and lemon. Eat with warm bread. Vegan.
Where it's done well
UK councils with the most baba ganoush specialists, by restaurant name, in our directory.
Restaurants near you
Search by postcode or use your location to find restaurants likely to serve baba ganoush near you.
Make it at home
Serves 4 · 30 min
Ingredients
- 3 aubergines
- 2 tbsp tahini
- juice of 1 lemon
- 1 garlic clove
- salt
- olive oil, parsley or pomegranate to serve
Method
- 01Char the aubergines whole over a gas flame or under a very hot grill, turning, until the skin is blackened and the flesh soft, about 15 minutes.
- 02Cool, peel, and drain the flesh well.
- 03Mash with the tahini, lemon, garlic and salt, keeping some texture.
- 04Spread in a bowl, pour over olive oil and scatter parsley or pomegranate.
The aubergine must be charred over flame, not baked; the smoke is the dish. Drain the flesh so the dip is not watery.