Baba Ganoush

Baba Ganoush


15 mins


40 mins


4 people

Creamy middle eastern aubergine dip, awesome for sharing


  1. Cut the aubergines in half length ways then score the flesh in a crisscross pattern, making sure you don’t cut through the skins and then drizzle with olive oil and pop onto a baking sheet scored side up and roast at 180C for 30/40 minutes until browned and soft, remove from the oven and cool

  2. Pull the roasted flesh from the skins and pop into a blender jug, add everything else and pulse in the blender until smooth, pour into a bowl and adjust the seasoning if needed with salt pepper and lemon juice, serve with toasted pitta breads