Baba ganoush

This delicious Middle Eastern recipe needs a little time to prepare, but can be made in advance. Keep it an airtight container for up to 3 days for an easy snacking dip or taster.

Preparation time:10 minutes


Cooking time:15-20 minutes

  • Ingredients
    • 1 aubergine
    • 1-2 cloves crushed garlic
    • 2-4 tbsp lime or lemon juice
    • 4 level tbsp tahini
    • 1 tbsp Greek yoghurt
    • Cumin, coriander and salt to taste
    • Cayenne pepper (optional if chilli makes you cough)
    • Olive oil to drizzle on top (optional)
    • Chopped parsley to garnish (optional)
  • Method
    1. Make a slit lengthwise in your aubergine, but do not open it. This stops the skin bursting and helps it roast fully.
    2. Grill or roast the aubergine on medium-high heat for 15-20 minutes. Turn during cooking, until it has blackened on all sides.
    3. Scoop out the cooked aubergine from the skin into a bowl. Don’t worry if little bits of charred skin fall in, as this just adds to the flavour.
    4. Add the other ingredients (except for the oil) and mix them together with a fork. You can then blend as smoothly as you need.
    5. Add a drizzle of olive oil when serving.
    6. Depending on your swallowing needs, serve with soft bread and chopped parsley as a garnish.