Baba Ganoush

What better way to make the most of the finer weather than lighting up a barbeque, roasting up some aubergines and making some baba ganoush. I know that’s exactly what you were all thinking. I feel like there isn’t enough baba ganoush in this world. You can find hummus just about everywhere these days but it’s rare you come across a decent tub of this wonderful dip.



Charring the aubergine is pretty essential to give this recipe it’s essential underlying smokey tones. You could try roasting the aubergine in the oven but I have never done it this way and don’t think the result could compare.

I say dip but actually I rarely eat it that way.  I love to serve this for dinner with fragrant  rice and lentils or stuffed into a pitta bread with lots of veggies for the perfect lunch. Be warned though this packs a garlicky punch so if you have an afternoon with any form of face to face contact with people make sure you have a toothbrush or packet of chewing gum close by!

Baba Ganoush


2 Aubergines

1 tablespoon of Tahini

2 ½ tablespoons of Lemon Juice

Zest of ½ a Lemon

1 tablespoon of Extra Virgin Olive Oil, plus extra to drizzle over.

1 large clove of Garlic, crushed

¼ teaspoon of Salt

¼ teaspoon of Black Pepper

2 tablespoon of Chopped Fresh Mint

1 tablespoon of Chopped Fresh Parsley

¼ cup of Pomegranate Seeds



  • Blacken the aubergines over a barbeque or gas hob- I always use a gas barbeque set to high. Make sure to turn the aubergines regularly to ensure they char evenly on the outside. The aubergines are done when they are completely blackened and  start to collapse in on themselves, this may take 15-20 minutes depending on the size of the aubergines.
  • Set the aubergines aside to cool a little before handling.
  • In the meantime take a mixing bowl and add in the tahini, lemon juice, lemon zest, olive oil, salt and pepper. Stir together until everything is completely combined. Reserve a small amount of the mint and parsley for sprinkling on top, add the rest into this creamy dressing.
  • Once the aubergines are cooled remove the flesh from the inside. You may find if they are really charred that you can just peel the skin right off. Failing this the easiest way to do this is to split the aubergine lengthways and scoop out the flesh with a spoon.
  • Tear the flesh of the aubergine into long strips and place into a colander. Leave the aubergine to drain for about 30 minutes, allowing any excess moisture come out of it.
  • You can always mash the aubergine, I just prefer the the texture when it’s done as above.
  • Once the aubergine has drained mix it in with the tahini/herb dressing. Taste and add more seasoning as necessary.
  • Place the baba ganoush onto a serving plate, sprinkle with the herbs you set aside earlier, the pomegranate seeds and a good drizzle of extra virgin olive oil.



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