Baba Ghanoush
Baba ghanoush is a smoky Middle Eastern aubergine dip made with tahini, lemon juice, garlic and olive oil. The Thermomix TM7 chops and blends everything into a silky, creamy spread in seconds. Perfect as a starter, mezze platter centrepiece or healthy snack with warm pita bread and fresh crudités.
About this recipe
Baba ghanoush Thermomix TM7 recipes bring the smoky charm of a Lebanese mezze table straight into your kitchen with minimal effort. This aubergine dip relies on charred eggplant blended with tahini, freshly squeezed lemon juice, garlic and extra virgin olive oil for a result that is creamy, tangy and deeply savoury. The all-in-one kitchen machine proves its worth here: the TM7 chops onion and parsley in seconds, then transforms the tender aubergine flesh into a silky spread without the hand-cramping effort of a fork or food processor. Because every ingredient is naturally plant-based, this recipe fits vegan, vegetarian, gluten-free and lactose-free diets alike, making it a reliable quick starter or healthy snack for guests with different preferences. Serve it as a dip with warm flatbread, spoon it alongside grilled meats, or pack it into a lunchbox with crudités. The contrast of smoky aubergine, nutty sesame and sharp lemon makes every spoonful taste like it came from a Beirut street stall.
Preparation tips
- Char the whole aubergine over a gas flame or under a hot grill until the skin blackens and the flesh collapses; this smokiness is the signature of authentic baba ghanoush. Let it cool and drain the excess liquid before blending with the tahini.
- For the smoothest result, blend the tahini and lemon juice first until pale and creamy, then add the aubergine flesh gradually. Finish with a slow drizzle of extra virgin olive oil through the lid opening for a glossy, restaurant-style texture.
- Baba ghanoush keeps well covered in the fridge for up to three days and the garlic flavour deepens over time. For a milder version loved by children, roast the garlic clove alongside the aubergine instead of adding it raw.
Recipe variations
- For a nut-free version, replace the tahini with an equal amount of Greek yoghurt or sunflower seed butter. The dip becomes slightly fresher and lighter, and with yoghurt it turns into a Turkish-style patlıcan ezmesi that still pairs perfectly with parsley and lemon.
- For a festive autumn variation, stir in roasted chestnuts and a pinch of ground cumin with the aubergine, then top with pomegranate seeds and extra olive oil. This jewel-toned version looks impressive on a mezze platter and adds a sweet-sour crunch to every bite.
Thermomix TM7 Benefits
- Precision weighing - The integrated scale of the Thermomix weighs tahini and olive oil directly into the bowl, saving washing up. [Built-in scale]. [Precision Control]
- Fine chopping - The TM7 chops garlic cloves and parsley uniformly in seconds, faster than by hand. [Chopping]. [Time Savings]
- Silky blending - The Thermomix blends the roasted aubergine and lemon juice into a velvety dip without lumps. [Mixing]. [Multi-Function]
- Gentle heating - The TM7 warms the onion gently so its sweetness balances the smoky aubergine flavour. [Heating]. [Built-in Scale]
- Steam cooking - The Varoma of the Thermomix steams the aubergine until spoon-soft while you prepare the crudités. [Steaming]. [Multi-Function]
Ingredients
- eggplant
- extra virgin olive oil
- garlic cloves
- yellow onion
- tahini
- freshly squeezed lemon juice
- salt
- freshly ground pepper
- parsley