top of page

Baba Ganoush

You may notice a few aubergine recipes coming your way lately! My garden keeps delivering the most amazing crop off big fat juicy aubergines. So I had a play ar

Ingredients • 1 large aubergine • 2 tbsp tahini paste • 2 tbsp Greek yoghurt • 1 garlic clove, crushed • 1 tbsp lemon juice • Salt and pepper • 1 tsp sumac, more for garnish • Toasted pine nuts for garnish

1. Smoke Aubergine: Turn a gas burner on high. Using a pair of tongs, turn aubergine every 5 minutes or so until the aubergine is completely tender and it’s skin is charred and crispy (about 15 to 20 minutes.) Don’t worry if the aubergine deflates, it’s supposed to. (You can also do this on a BBQ grill). Remove from heat and let the aubergine cool. 2. Remove Aubergine Skin & Drain Excess Water. Once the aubergine is cool enough to touch, peel the charred crispy skin off. Discard the stem. Transfer aubergine flesh to a colander; let drain for 3 minutes. 3. Blend the Dip. Transfer aubergine flesh to the bowl of a food processor. Add tahini paste, yoghurt, garlic, lemon juice, salt, pepper, and sumac. Give it just a couple of pulses to combine (do not over blend) 4. Transfer the dip to a serving bowl. Cover and refrigerate for 30 minutes (or overnight). 5. Bring aubergine dip to room temperature. Top with a generous drizzle of extra virgin olive oil. Add pine nuts. Adding a nice cucumber, tomato and parsley salad on top makes this extra yummy! Serve with warm pita wedges or vegetable sticks.

Tip: This dip can freeze for good 3 months or longer.


bottom of page