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Baba Ganoush (Aubergine Dip)

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This is a really simple to make dish with few ingredients, but don't let that fool you, as it's incredibly difficult to stop eating! There are some who are really hesitant about eating a dip made almost entirely of aubergine, but any reservations are cast aside upon tasting its lovely smoky, creamy flavour.  The smoke flavour is what makes the aubergine the star of the show with the depth of flavour coming from smoking the skin. The more charred the aubergine is, the better. It's like hummus, kind of, only tastier and much smoother and creamier. You can serve it cold or at room temperature, but in this autumnal weather, room temperature is better suited, and it is perfect with some warm flat bread. 

A bowl filled with baba ganoush topped with parsley and drizzled in olive oil.
It doesn't need to be summer to enjoy this fabulous dish!

It is better to cook the aubergine in a barbecue (not ideal in this weather) or under a grill, but you can also use a gas ring or do it in the oven. Whatever way you do it, you want the skin to blister and char.

  •          1 aubergine
  •          Juice of ½ lemon, plus a little extra
  •          1 tbsp tahini
  •          1 garlic clove, crushed
  •          1 tbsp flat-leaf parsley or chopped mint
  •          1 tbsp extra virgin olive oil


  1. Blacken the aubergines (whole) over a gas ring or barbecue, turning regularly with tongs, until completely charred and collapsed (you may wish to surround the rings with foil, as it can be messy).  Allow to Cool.
  2. Slit the aubergines lengthwise and scoop out the flesh, discarding the skins. Put in a sieve and leave to drain for 30 minutes, or squeeze out if you're in a hurry. Season a little.
  3. In a serving bowl, stir the lemon juice into the tahini until it loosens up. Add the garlic and two-thirds of the chopped herbs, and season again to taste. Add a squeeze more lemon juice if necessary.
  4. Mash the aubergines gently with a fork, and then stir into the tahini mixture. Top with the remaining herbs and the pomegranate seeds, if using. Pour a moat of oil around the edge and serve with pitta bread or some other flat bread; or even crusty bread. You can also serve with fresh raw veggies for dipping.

  1. Heat the oven to 220°C-230°C oven.
  2. Slice in half, lengthwise, roast flesh side down, then place on a lined sheet on an oven tray until very tender – test by piercing the skin – about 60 minutes.  The skin should be charred on the outside. Allow to cool.
  3. Follow the rest of the instructions in the barbecue method.
  1. Prick the aubergines with a fork. Grill the aubergines until the skin is charred and blacked and the flesh feels soft when you press it (this will take approximately 15-20 minutes, turning halfway through cooking). Allow to cool.
  2. Follow the rest of the instructions in the barbecue method.