Garlicky baba ganoush



Serves 2-4


  • 1 aubergine
  • 1 clove garlic, peeled
  • 2 tablespoons Greek yoghurt
  • Juice of 1/2 lemon
  • 1/4 teaspoon ground cumin
  • Pinch Maldon sea salt
  • Freshly ground black pepper to taste


Prep time: 5 minutes
Cooking time: 30 minutes
Total time: 35 minutes

Garlicky baba ganoush

Gorgeous baba ganoush is a dish that really gets your taste buds going. In the first instance, you may taste the garlic in all it’s glory. Then comes the musty spice of the cumin. And finally the smokey roundness of the aubergine. And the texture too – silky and buttery yet fresh and light. It works well when combined with something crunchy such as homemade crostinis, toast or carrots. Enjoy it on it’s own or as part of a mezze plate with homemade humous and the beetroot and walnut dip.


Preheat the oven to 180/350/gas 4.

Place the aubergine on a baking tray and cook for 30 minutes until it is soft to the touch. Leave to cool.

When the aubergine is cool enough to handle, cut it in half and scoop out the flesh discarding the skin. Place the aubergine flesh in a nutribullet or food processor with the garlic, lemon juice, Greek yoghurt, cumin and salt.

Taste and adjust the lemon juice and salt to your liking remembering that the flavours will intensify naturally over time.



Baba ganoush can be kept in an airtight container in the fridge for up to 3 days with the flavours developing naturally over time. “

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