Baba ghanoush

Baba ghanoush
  • Serves icon Serves 2
  • Time icon Hands-on time 15 mins, oven time 1 hour, plus cooling and draining

To really amp up the flavour of this Middle Eastern dip, char the aubergines on the barbecue for extra smokiness.

Nutrition: per serving

Calories
268kcals
Fat
21.1g (3.2g saturated)
Protein
4.9g
Carbohydrates
8.9g (7.9g sugars)
Fibre
11.6g
Salt
no salt
Calories
268kcals
Fat
21.1g (3.2g saturated)
Protein
4.9g
Carbohydrates
8.9g (7.9g sugars)
Fibre
11.6g
Salt
no salt

Ingredients

  • 2 large aubergines
  • 3 tbsp olive oil, plus extra for roasting
  • 1 small garlic clove, finely chopped or grated
  • Juice ½ lemon
  • 3 fresh parsley sprigs, roughly chopped, plus extra to serve
  • 2 tsp tahini (optional)

Method

  1. Heat the oven to 240°C/220°C fan/gas 9 or its highest setting. Rub the aubergines all over with oil, then put on a baking sheet. Roast, turning every 15 minutes, for 45-60 minutes or until they’ve collapsed and the skin has charred and blackened (see tip).
  2. Remove the aubergines from the oven and set aside until cool enough to handle. Cut them in half, scoop out the flesh (discard the skins) and put into a sieve to drain for 15-20 minutes. Transfer to a bowl, add the remaining ingredients with some salt and pepper, then combine with a fork, gently breaking up the aubergine. Serve sprinkled with parsley as part of a mezze, or as a dip with pitta chips.

delicious. tips

  1. Make up to 24 hours ahead, cover and chill. Remove from the fridge 30 minutes before serving.

  2. The aubergines can be cooked on a barbecue or over a gas flame on the hob for smoky flavour.

  3. Ripe, juicy Australian or Chilean rosé.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

3.3 votes

Reviews

Share your thoughts...

Rate & review

Rate

3.3 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month, save over 40% and get a free 1 year tastecard membership

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe now