Baba Ganoush is a delicious Eastern European ‘dip’ with many variations

Some have it lumpy, almost like a salad, others like a spread or dip…

This is my version – Enjoy!

Baba Ganoush | Aubergine Dip | Eggplant Dip


Aubergine (Eggplant for US readers) – I used 2 for this recipe, which makes a generous sharing bowl

Extra Virgin Olive Oil – to taste

Garlic – to taste (I used approximately 2 medium cloves, but I like it very garlicky!)

Tahini paste – optional – to taste (I used approximately a teaspoon)

Fresh lemon juice – to taste (I used approximately one tablespoon)

Sea salt & freshly ground black pepper – to taste

Flat leaf parsley – a sprinkling


Prick the aubergines with a fork and place them under a very hot grill, turning occasionally until the entire skin has gone wrinkly and the aubergine is very soft inside. This could take approximately 30 minutes but will vary, so watch the aubergines and judge when they’re ready.  They will look like this:

Grilled Aubergine for Baba Ganoush

When they have cooled a little, slice them lengthways:

Sliced roasted aubergines for Baba Ganoush

Then scoop out the flesh carefully with a spoon and place into a bowl.  You may have to squeeze out excess water with your hands and drain the extra liquid away.

Finely chop the garlic and mix it into the aubergine flesh, along with the tahini, a generous amount of extra virgin olive oil, the lemon juice and salt & pepper to taste.

Once you are happy with the taste, drizzle more extra virgin olive oil over the top and sprinkle on some chopped parsley leaves.

Refrigerate until you’re ready to eat it – if you can wait that long!!!

Serve with toasted pitta bread.

Baba Ganoush – Gloriously Simple, Gloriously Good!

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