Baba Ganoush

Baba Ganoush

  • Author: Maki Hojo
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Category: Appetizer
  • Method: Easy
  • Cuisine: Asian
  • Diet: Vegan


  • 2 medium aubergines
  • 40ml extra virgin olive oil
  • ¼ tsp ground coriander
  • ¼ tsp ground cumin
  • 2 tbsp tahini
  • 1 large lemon , juiced
  • ½ small bunch parsley , finely chopped
  • flatbreads or pitta bread , to serve


  1. Heat the grill to its highest setting. Put the aubergines on a baking sheet and grill for 35-40 mins or until completely softened, blackened and blistered, turning them halfway through with a pair of tongs. Set aside and leave to cool completely.

  2. Once your aubergines are cool enough to handle, gently peel off the charred skin and discard. Transfer the flesh to the large bowl of a food processor along with 30ml of the oil, the coriander, cumin, tahini, lemon and half the parsley. Season and pulse the flesh three or four times to create a chunky textured dip.
  3. Transfer the dip to a bowl and drizzle with the remaining oil, scatter over any leftover parsley and serve with warm flatbreads or pitta.