Baba Ganoush (Middle-Eastern aubergine dip)


  • 2 aubergines
  • 2 garlic cloves
  • ½ tsp salt
  • 2 tbsp lemon juice
  • 2 tbsp tahini
  • Large pinch ground cumin
  • Pinch ground pepper
  • Extra virgin olive oil, to serve
  • Chopped parsley, to serve


  1. Preheat the grill to high. 
  2. Prick the aubergines with a fork and grill them, turning occasionally, until the skin blisters and blackens all over. (They can also be roasted in a hot oven or fried gently to achieve the same effect.) 
  3. When cool, peel off the skin. 
  4. Leave the aubergine flesh in a colander for 15 minutes to drain off excess liquid. 
  5. Pound the garlic and salt until smooth with a pestle and mortar, or whiz in a blender. 
  6. Add the aubergine flesh, lemon juice, tahini, cumin and pepper. 
  7. Whiz or pound to a thick purée. 
  8. Adjust the seasoning and lemon juice to taste. 
  9. Transfer to a bowl, drizzle with oil, sprinkle with parsley and serve with warmed pitta or flat bread.