Baba ganoush is a smoky aubergine dip, and the air fryer makes the slow part — collapsing the aubergine until meltingly soft — quick and easy. Blend with tahini, garlic and lemon and you're done. Here's how.
Key takeaways
Q: How do you make baba ganoush in an air fryer?
A: Roast whole aubergine at 200°C (400°F) for 25–30 minutes until collapsed, then scoop out the flesh and blend with tahini, garlic and lemon.
Q: Is it smoky?
A: The air fryer gives a gentle char; add a pinch of smoked paprika for more depth.
The method
Prick the whole aubergines and air fry until the skins are blistered and the insides collapse — they should feel completely soft. Scoop the flesh from the charred skin, drain off any liquid, then blend with tahini, garlic, lemon and a little olive oil until smooth.
The recipe
Air Fryer Baba Ganoush
Ingredients
- 2 aubergines
- 2 tbsp tahini
- 1 garlic clove, juice of ½ lemon
- 1 tbsp olive oil, salt
Method
- Prick the aubergines; air fry at 200°C for 25–30 min.
- Cool, then scoop out the soft flesh.
- Blend with tahini, garlic, lemon and oil.
- Season and drizzle with more oil to serve.
Ways to serve
- With warm pitta or vegetable sticks.
- On a mezze board with baked feta.
- As a spread in wraps and sandwiches.
Frequently asked questions
How do you make baba ganoush in an air fryer?
Roast whole pricked aubergines at 200°C for 25–30 minutes until collapsed, scoop out the flesh, and blend with tahini, garlic, lemon and olive oil.
How do you make it smoky?
The air fryer gives a gentle char. For more smokiness, add a pinch of smoked paprika or a few drops of liquid smoke.
Is baba ganoush healthy?
Yes — it's mostly aubergine and tahini, high in fibre and healthy fats, and a staple of Mediterranean-style eating.