Baba Ganoush

Baba Ganoush

This smoky aubergine dip is great for sharing, popping on top of a wrap, in a taco – go with wherever it may take you. You could also serve it alongside some pesto and hummus for a magical mezze platter.

  • Preheat your oven to 200°C. Pierce the aubergine a few times with a fork or knife. Place on a baking dish and roast in your oven for 30 minutes, turning halfway through.

  • Set the cooked aubergine on a rimmed bowl and leave them until they are cool enough to handle. Pour the juice that collects on the plate into a bowl, then peel the aubergine and discard the skin.

  • Place the creamy insides into your food processor and add some  tahini, lemon juice, garlic, salt and process until smooth (alternatively do this by hand for a chunkier approach). Taste and add more salt, if needed. For the best flavor, let the baba ganoush rest in your fridge for at least 2 hours before serving then top with any or all of the optional toppings.


For a smokier tasting baba ganoush, add a tablespoon or two of the reserved juice from the pan. Adding some diced onion and tomato will make for a chunkier, fresher and bulkier baba ganoush.