Baba Ghanoush Recipe

This is a fairly classic recipe for a smoky aubergine dip – we really love it spread on toast or in a pita or flatbread.


  • 1 medium aubergines
  • 1 tbsp tahini
  • 1 tbsp olive oil
  • 1 garlic clove
  • juice of half a lemon
  • Pinch sea salt


  1. Prick the skin of the aubergine several times and roast in a hot oven for approx 40 mins until the skin has blackened. Alternatively, roast over the hot embers of a bbq or campfire.
  2. Allow the aubergine to cool and then halve the aubergine lengthways and scoop out the flesh with a spoon.
  3. Put the aubergine flesh and all the other ingredients into a blender and whizz up until smooth
  4. Season with a generous pinch of sea salt and garnish with a sprinkle of smoked paprika and a drizzle of olive oil

Top tips:

When you pierce the kin, make sure the knife/skewer goes into the flesh a little so that steam can escape easily as the aubergine cooks.

If you have smoked sea salt, that would be a delicious addition/alternative to your seasoning.