Baba ghanoush

Allergens at a glance

• UsuallySesameMost restaurant versions are blended with tahini (sesame paste).
• OftenGlutenServed with wheat pita or flatbread; the dip itself is usually wheat-free.
• SometimesMilkSome mutabbal and Turkish-style versions add yoghurt.
• SometimesTree nutsSome Syrian versions add walnuts; pine nuts appear as a garnish.

Usually in the standard recipe. Often in many versions. Sometimes in some kitchens, or a cross-contact risk.

Diets

• Usually vegan unless yoghurt is added; ask if you avoid dairy.
• The dip is usually gluten-free in itself; the bread served with it is not.
• The name covers two different dishes in the Levant, so ask what's in this one.

Recipes change from kitchen to kitchen. If you have an allergy, confirm every ingredient with the restaurant before you order.

What is baba ghanoush?

Baba ghanoush is a soft, smoky dip made by charring whole aubergines (eggplants) over a flame until they collapse, then mashing the flesh with tahini, lemon juice, garlic and salt. It's spread in a bowl, topped with olive oil and often pomegranate seeds or parsley, and eaten with flatbread. Outside the Middle East it's one of the standard mezze dips alongside hummus.

What's in it

The aubergine is the star. It's cooked directly on gas, charcoal or under a grill so the skin blackens and the flesh takes on a deep smoky taste. The flesh is scooped out, drained and mashed.

Here's the catch: the name means different things in different places.

• In most Western and Gulf restaurants: aubergine with tahini, lemon and garlic. In Lebanon and Syria this tahini version is usually called mutabbal (متبل).
• In parts of Lebanon and Syria: baba ghanoush can be a chunkier salad of smoky aubergine with tomato, onion, pepper, parsley and pomegranate molasses, with no tahini. Some Syrian cooks add walnuts.
• In Turkey: patlıcan salatası is a similar smoky aubergine salad; the yoghurt version is yoğurtlu patlıcan.

Allergens and diets

Sesame is the one to ask about first. Most restaurants serving "baba ghanoush" to international diners make the tahini version, so assume sesame unless the staff confirm otherwise. Even the tahini-free salad may be finished with sesame seeds or served next to hummus.

Yoghurt is the second variable. Some mutabbal recipes and many Turkish-style dips blend in yoghurt for creaminess. It's hard to spot by colour, so ask if you have a milk allergy.

Nuts are less common but real. Walnuts go into some Syrian versions, and pine nuts or pistachios sometimes appear as a garnish. Pine nuts aren't on the EU and UK list of declarable tree nuts, so mention them by name.

On the menu

Look for بابا غنوج (bābā ghannūj) or متبل (mutabbal). If both appear on the same menu, the mutabbal is usually the creamy tahini dip and the baba ghanoush is the chopped salad. It's served as a cold mezze for sharing.

Last checked 1 November 2026. Spotted something wrong? Email support@inventum.com.au.