Baba Ghanoush (Aubergine Dip)

gluten free
wheat free
quick meals, fast feeds
1 spoon difficulty rating

20-30 minutes

10 minutes preparation, 10-20 grilling and mixing time + chilling time

Serves: 2-4

Average: 4.2 (5 votes)
 Baba Ghanoush (Aubergine Dip)

A classic dip of Middle-Eastern and Greek origin that is wonderful with falafels, pitta bread, hummus and salad. For a reduced-fat version, halve the quantities of oil and tahini.


  • 900g/2lbs aubergines
  • 1 garlic clove, crushed
  • 2 tbsp light tahini
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • Black pepper
  • Chopped black olives


1. Cut the aubergines in half lengthways and put them under a hot grill, turning occasionally until the flesh is soft.

2. Scoop out the flesh and blend it with the garlic, tahini, lemon juice, olive oil and cumin until smooth, adding a little water if necessary to make a dipping consistency.

3. Season with black pepper and pour into a serving bowl.

4. Cover and refrigerate until cold.

5. Garnish with chopped black olives when serving.

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