Baba Ganoush

Popular Middle Eastern dip



Prep time

15 minutes

Cook time

1 hour

This recipe shows you how to make a creamy, silky aubergine dip from the Middle East. 


3 aubergines
1 tbsp tahini
1 tbsp yoghurt
garlic cloves, crushed
2 tbsps extra virgin olive oil

lemon, squeezed

salt and pepper to taste


  1. Preheat the oven to 200°C/180°C fan/ gas mark 6.
  2. Brush each aubergine with oil and sprinkle with salt, then place on a baking tray to roast in the oven for roughly an hour.
  3. When the aubergines are soft beneath the skin, remove them from the oven. Cut them in half lengthways and scoop out the contents into a bowl, avoiding adding the bitter skin.
  4. Add the tahini, lemon, garlic, yoghurt, and oil and mix with a fork.
  5. Add salt and pepper to taste.

Chef’s tips

best served with flatbreads or carrot sticks!


Join our mailing list