Baba ganoush

Baba ganoush

Author: Niki Bezzant - Founding Editor

Photographer: Melanie Jenkins

This smoky aubergine dip is fantastic for sharing and served with ice-cold veggies or flatbreads for dunking - it’s an absolute joy to eat.

Serves: 6 (as a side or dip)

Time to make: 50 mins

Ingredients

More weights & measures

2 medium eggplantaubergineXs
¼ cup lemon juice
¼ cup tahini
1 teaspoon ground cumin
pinch salt
1 clove garlic
1 tablespoon extra virgin olive oil

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Instructions

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1 Preheat oven to 200°C. Place eggplants on a baking tray and prick with a fork in several places. Roast eggplants for 40-50 minutes, until they’re collapsing and very soft with the skins blistering. Remove from oven and set aside to cool.

2 When eggplant is cool enough to handle, peel off the skin and discard. Place eggplant flesh in a blender or processor. Add all other ingredients.

3 Blend until mixture is smooth but still has some texture. Add more lemon juice if needed.

Serving suggestion

Serve with pita bread or chips and vegetable crudités.

Variations

Make it gluten free: Check cumin is gluten free.

Nutrition Info (per serve)

Calories 114 cal

Kilojoules 480 kJ

Protein 4 g

Total fat 10 g

Saturated fat 1 g

Carbohydrates 5 g

Sugar 2 g

Dietary fibre 3 g

Sodium 50 mg

Calcium 60 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.