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Baba ghanoush (aubergine dip) - بابا غنوج

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  • 2 aubergines
  • 1 clove garlic
  • 0.5 tbsp salt
  • 4 tbsp tahini
  • 4 tbsp plain yoghurt
  • 1 juice of lemon
  • olive oil for topping
  • chopped parsley (optional decoration)
  • Cooking Time
    30 mins
  • Serving
    Serves 5
  • Skill Level


This is a very easy and delicious side dish, made across the Middle East. It is absolutely delicious, especially if you love aubergines (which I do). I in no way wish to sound stuck up, but this baba ghanoush was the best I have ever tasted, so do feel free to give it a go.

There are different ways to cook the aubergines. I have done it one way before. I also sometimes cook them over a gas oven, with the flame directly on the aubergines to get them nice and charred. This method is more messy but does give a smokiness too. So you can decide what way to make it.

  1. Poke the aubergine with a knife, spray the skin with oil, wrap the aubergine in foil and put it in the oven at a high temperature for 30 mins over, or until the aubergine is cooked all the way through (i.e. soft)
  2. In a bowl, mince the garlic with the salt.
  3. Remove the skin off the aubergines, and mash them into the garlic, as much as possible, using a fork and/or a pestle 
  4. Add the tahini, yoghurt and lemon, and mix together. Taste and adjust accordingly (if too lemony for your liking, add more tahini/yoghurt...if not so lemony add more lemon)
  5. Place into a serving dish, and drizzle olive oil over it, garnishing with chopped parsley if you wish

Definitely a lovely accompaniment on any dinner table, eaten with warm bread or kept in the fridge ready to eat whenever you wish :D Enjoy!


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