Baba Ganoush Recipe

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  • Vegetarian
serves: 6
Prep: 20 min
Cooking: 40 min

Nutrition per portion

Calories 48 kCal 2%
Fat 4g 6%
  -  Saturates 0.6g 3%

Baba ganoush is a traditional middle eastern aubergine recipe made smoky by ever so slightly charring the soft flesh and skin. Often served as part of a mezze to dunk flatbreads or crunchy veggies into we also think this delicious dip works as an accompaniment to a main dish. You could spread some on a flatbread and fill them with lamb koftas or simply serve with some grilled chicken and herby rice for a healthy and filling meal.

The additions of garlic, lemon, cumin and chilli give this gorgeous dip a really big hit of flavour but you can adapt the recipe to suit your preferences. Other spices work well too, you could try a little coriander or ras el hanout if you have any for another layer of flavour.

This will keep for a couple of days in the fridge, so is perfect for seeing you through the week for lunches. Just make sure to keep it in an airtight container.



  • 3 aubergines, halved lengthways
  • 2tbsp olive oil
  • 4tsp smoked paprika
  • 1 bulb garlic
  • juice 1 lemon
  • 1½tsp toasted cumin seeds, ground
  • large pinch chilli flakes (optional)


  • Heat the oven to 180 C, 160 C fan, 350 F, gas 4. Make deep slashes in the aubergine skin. Mix the olive oil and paprika, rub into the cut sides. Bake with the garlic for 40 minutes.

  • Scoop out the flesh and squeeze the garlic cloves out of their skins. Blend with the lemon juice, cumin and chilli to a rough purée. Season well; add oil if necessary and serve with your choice of flatbread, crudities, grilled fish or meat.

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