Go Back
+ servings

Baba Ganoush

This is one of our favourite dips, it's so easy to make and the wonderful notes of charred aubergine flesh mixed with tahini, lemon, garlic and olive oil make it burst with flavours from the Middle east. The beautiful thing is that you don't need a blender to make, you can just simply mix with a fork in a bowl, this will last 5 days in the fridge but realistically you will devour it before then.

45 minutes

Serves 4

Watch Video


  • 2 medium aubergines
  • 70 g Tahini - 2-3 tbsp
  • juice of 2 lemons
  • 1 Garlic clove
  • 1 tbsp Olive oil
  • 1 tsp salt
  • Pinch ground pepper
  • ¼ tsp Sumac or chilli powder- optional


  • Preheat the oven to 220 C fan, cut eggplant in half lengthways, rub a little oil on the inside of the aubergine and place on a baking tray flesh side down, sprinkle with salt and cook for 40 mins until the aubergine is charred and collapsed and is super soft. Or if you have a gas stove you can cook the aubergine directly on an open flame, turning occasionally, for approx 15 minutes or until charred and collapsed and super soft inside. Allow to cool for a few minutes until you can handle them, into a medium mixing bowl, scrape out the soft flesh from the aubergine ( it should come away easily from the skin. Add the remaining ingredients and mix well. Taste and season with lemon, salt or heat to your preference. Serve in a bowl with a splash of olive oil and sprinkle on some sumac or chilli powder and enjoy!


Calories: 209kcalCarbohydrates: 23gProtein: 6gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gSodium: 593mgPotassium: 682mgFiber: 9gSugar: 9gVitamin A: 76IUVitamin C: 35mgCalcium: 61mgIron: 2mg
  P r i n t   R e c i p e