Baba Ganoush

Legend has it that this dip was invented by a member of the royal harem.   The arabic term means “pampered papa”!!  It is a wonderful smokey and creamy dip – charring of the aubergine skin adds the smokey taste that this dip is famous for.  Wonderful with the Rack of Lamb with North African Spices but see below  under Tips and Alternatives for other suggestions.

I always make this the night before to let flavours develop although this isn’t essential although it does help if you want to get ahead. 

Baba Ganoush (serves 8)


  • 2 aubergines
  • 2tbsp light tahini(a) paste
  • Juice from 1 lemon
  • 1 garlic clove, crushed
  • 4 tbsp olive oil
  • 1 handful flat leaf parsley
  • Salt to Season




Heat the oven to 200C

Put aubergine on baking sheet and char skin with blowtorch.                                                                          (I use a blowtorch I bought from the local diy store as this is much cheaper than the so called “cooks” varieties you buy in kitchen stores.   You could also do this step on the bbq.  The skin of the aubergine when charred loses its glossy purple sheen and has a dull dark grey colour)

Place aubergine in oven on a baking sheet for 40 mins or until soft

Remove from oven, cut in half lengthways and place standing upright in colander over sink so brown juices can escape and aubergine cool

Scoop out flesh into bowl.

Ad all ingredients except for parsley and blitz till smooth

Chop the  parsley and stir through.

Refrigerate until needed

(Always serve baba ganoush at room temperature by taking from fridge an hour before –  or just give it a little blast in microwave if you forget and take it straight from fridge)


Tips and Alternatives

Any leftovers are delicious as a dip with crudites or with chicken etc   I particularly like it spread on flatbreads with spicy sausages (such as merguez) and fried red pepper slices and eaten as a wrap




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