Air Fryer Baba Ganoush

Ingredients

• 1 large eggplant
• 2 tbsp tahini
• 1 garlic clove, crushed
• Juice of ½ lemon
• 1 tbsp yogurt, for creaminess (optional)
• Chopped parsley (optional)
• A pinch of cumin (optional)
• Sumac, to finish (optional)
• Olive oil, salt

Steps

1. Prick the eggplant all over with a fork, which lets steam escape as it cooks so it doesn't burst in the basket.
2. Preheat the air fryer to 200°C.
3. Place the whole eggplant in the basket.
4. Air fry for 11 minutes.
5. Turn the eggplant over and air fry for the remaining 11 minutes (22 minutes total), until the skin looks wrinkled and blistered and a knife slides through the flesh with no resistance.
6. Let the eggplant cool until it's comfortable to handle.
7. Slice it open and scoop out the flesh, draining off any excess liquid so the dip doesn't turn watery.
8. Mash the flesh with the tahini, crushed garlic, lemon juice, yogurt and a pinch of salt until you have a rough, creamy dip — leave a little texture rather than pureeing it smooth.
9. Stir in the cumin and most of the chopped parsley.
10. Finish with a generous swirl of olive oil, the remaining parsley and a dusting of sumac before serving.

Tip: Smoky flavour: char the eggplant’s skin over a gas flame for 2 min before air frying.

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Nutrition (per serving)

Estimated from standard ingredient data — actual values vary by brand and exact quantities used.

Serving & Storage