Wednesday, 18 July 2012

Baba Ghanoush

This is a dip, sometimes called baba ganoush, is made using grilled aubergines. They develop a lovely smoky flavour when they are grilled.


  • 5 whole aubergines
  • 4 cloves of garlic, peeled and roughly chopped
  • 4 tbsp lemon juice
  • 4 tbsp tahini
  • a pinch of salt


  1. Pre-heat a grill on a medium-high heat.
  2. Place the aubergines on a baking tray with sides. Gently prick each aubergine neat the stalk and the end.
  3. Grill under the grill until the side goes from purple to maroon to blackened.
  4. Turn the aubergines as each of their sides is cooked.
  5. When all sides of the aubergines are cooked, remove from the grill and leave to cool.
  6. Carefully peel the burnt skin off the outside of the aubergine and put the soft juicy insides into a blender.
  7. Add the other ingredients and blend into a smooth paste.
  8. Chill in the fridge for a couple of hours.
  9. Serve with fresh bread or tortilla chips to dip.
Makes about 2 pints of dip.

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