Recipe: Baba Ghanoush (aubergine dip)

baba-ganoush-recipeI’m a big fan of middle-eastern flavours, particularly the delicious dips like hummus, baba ghanoush, tahini, and all the different yoghurt dips. With fresh ingredients and a good food processor, they’re not very difficult to make and you can enjoy fresh healthy dips anytime. You can find all the ingredients at any supermarket, and making them fresh at home tastes miles better than any ready-made dip you can buy in store, so make the extra effort to make your own, it’s really not that hard!

What you’ll need:

  • 2 large aubergines
  • 4 heaped tablespoons of fresh tahini
  • 1 large garlic clove
  • juice of 1 lemon
  • olive oil
  • salt & pepper to taste
  • 1 teaspoon paprika


Pierce the skin of the aubergines with a fork and place in a baking dish in the oven to bake for approximately 30 minutes at 200 degrees. Cooking time will vary depending on the size of the aubergine, so to check that it’s done it should have wrinkled skin and feel very soft to the touch. As soon as the aubergines are cooked, take them out of the oven and leave them to cool.

Once cooled, remove the skin of the aubergine and chop the flesh into bite sized pieces. Some people remove the aubergine seeds as these can taste a bit bitter, but I actually like the bitterness of the seeds so I leave them in.

Now, there’s a trick to getting really really creamy baba ghanoush and it took me ages to learn this but as long as you follow this you’ll always get velvet smooth baba ghanoush. First you place the tahini into the food processor and blend for 30 seconds. Then, add the lemon juice and blend for another 30 seconds. Now add the garlic and blend for another 30 seconds. And finally, add the aubergine and blend for 1 minute. Make sure to taste at this point and add salt and pepper to taste. Scrape the edges of the food processor and blend for another 30 seconds.

Place the baba ghanoush in a bowl and drizzle some fresh olive oil and paprika (optional) over the top. Place in the fridge to cool for at least 1 hour before serving.


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