This super simple, slightly smokey dip is lusciously light, with smooth, nutty tahini notes, tangy garlic, a hint of cumin, and balanced perfectly with zingy, freshly squeezed lemon. Once you taste this one, you will be questioning “where has this epic dip been all my life?!”.

Dip with some fresh carrot sticks, red or green capsicum strips and celery for a healthy snack, spread it in a sandwich to add a creamy Middle Eastern twist, or simply serve with some warm flatbreads. This recipe will blow any supermarket version out of the water, and once you see how easy it is to make, you will want to add it to your bag of tricks.
When it comes to popular Middle Eastern dips in Australia, hummus seems to get all the praise and for good reason: it’s delightful. But the lesser known little brother baba ganoush can hold its own as a remarkably delicious dish. It’s been around for 3000 years and has graced the banquet tables of Pharaohs, Kings, Queens and Emperors and is, to this day, served in any good Middle Eastern restaurant.
Did you know? Baba is an endearing way to say father in Arabic, while ghanouj means ‘spoiled’ or ‘pampered’. “Why is an eggplant dip then named “pampered father?” I hear you ask. Well, according to old Arabic folklore, there once lived a doting daughter who lovingly mashed all of the food she cooked for her elderly, toothless father, or baba, as he was unable to chew. One day she roasted an eggplant on the coals, peeled and mashed it, then added a few of his other favourite ingredients: salt, lemon juice, tahini and lastly, olive oil. He loved it so much, he insisted the neighbours be called over to try it. One bite had their tastebuds dancing and the recipe spread like wildfire to all the nations of the Levant, which include modern-day Syria, Iraq, Lebanon, Jordan, Palestine and Egypt.
Chef Dylan’s tips: 1. Pay attention when you select your eggplants. Large ones tend to contain more seeds, which can produce a less than desired texture and can be more bitter. So, it’s better to use 2-3 smaller eggplants rather than one large eggplant. Also, choose eggplants that are shiny and smooth with no rotten or mushy parts, and which feel heavy for their size. 2. Don’t skip the draining step: no one likes a watery baba ganoush. 3. For the most authentic consistency and texture don’t use a food processor or a blender: this dip is not meant to be super smooth. If you use a food processor it can break down the eggplant too much and cause the dip to become thin and watery. 4. It’s best to let the mix chill overnight in the fridge, which will allow the flavours to integrate, and will help the dip to thicken nicely.
Memory Lane, Luxor, Egypt 2023
The sweet, yet haunting melodic voice of the Imam calling devoted Muslims to morning prayer stirs me from my slumber. I sense the gentle rocking of the felucca, an ancient vessel that has faithfully served Egyptian sailors along the river Nile for millennia, the alluring motion beckons me to drift back into the world of dreams, but my curiosity to see the Nile at dawn inspires me to sit up. I reach for the blood-red makeshift curtain hung around the deck that futilely tried to keep last night’s cold Nubian wind at bay. As I poke my head under, the vision revealed is utterly breathtaking. Time seems to stand still, the venerable vista awakening in me some long-lost ephemeral awe. Shaking my head in disbelief ‘am I dreaming?’.
Suddenly, the distinct acrid smell of tobacco brings me back and lets me know the sailors are nearby. “Chef!” I turn and look up and see the handsome smiling face of Mohammad, our ship’s captain, surrounded by a cloudless lilac sky. “Alhamdulillah chef” he says, spreading his arms wide as his broad, bare feet grip to the mast like an extra pair of hands. “Sabah al-khair Mohammad” I respond with a grin.
He places an upheld finger to his pursed lips, his cigarette dangling precariously from the corner of his mouth. Cupping his mouth with his free hand and with a mischievous glint in his eye, he whispers down to me “Maybe today I tell you my mother’s secret for authentic Egyptian Baba”.
Serves 6 – Prep time 20 mins – Cook time 40 mins
Ingredients
·      1kg (-ish) eggplant (about 2 small-to-medium eggplants)
·      2 cloves of garlic, minced
·      Juice of 1 small lemon
·      ¼ cup good quality tahini
·      1/3 cup extra-virgin olive oil (You will need some more for brushing the eggplant and to garnish)
·      A few sprigs of flat-leaf parsley, chopped finely (plus extra for garnish)
·      2 teaspoons salt (to taste)
·      1/2 teaspoon ground cumin
·      Sprinkle of smoked paprika, to garnish.
Method
1.      Preheat the oven to 220°C. Line a large oven tray with baking paper to prevent the eggplant from sticking to the tray. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them in the prepared pan, with the cut halves facing down.
2.      Roast the eggplant until the interior is very tender throughout and the skin is collapsing – about 35 to 40 minutes. Set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh with a large spoon; discard the skins.
3.      Place a mesh strainer over a large mixing bowl, then transfer the eggplant flesh to the strainer. Pick out any stray bits of eggplant skin and discard. You want to remove as much moisture from the eggplant here as possible, so let the eggplant rest for a few minutes and shake/stir the eggplant to release some more moisture.
4.      Discard all of the eggplant juice, dry the mixing bowl with paper towel to remove any liquid and add the eggplant into the bowl.
5.      Add the garlic and lemon juice to the eggplant and stir vigorously with a fork until the eggplant breaks down. Add the tahini to the bowl and stir until it’s incorporated.
6.      While stirring, slowly drizzle in the olive oil. Continue stirring until the mixture is pale and creamy, and use your fork to break up any particularly long stands of eggplant.
7.      Stir in the parsley, salt and cumin.
Season to taste with more salt.
8.      Cover with cling film and rest in the fridge overnight.
9.      Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil on top.
10.  Lastly, sprinkle parsley and smoked paprika on top.