Baba Ghanoush

Aubergine Purée

Preparation info
  • Serves


    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Originally thought to be Lebanese in origin, this sesame-and-garlic-flavoured purée crops up in similar forms throughout the Middle East, Turkey and Greece. Use small sweet purple aubergines with a good shiny and tight skin.


  • 675 g/ lb aubergines
  • about 6 tbsp olive oil<


Preheat the oven to 250°C/475°F/gas 9. Cut the aubergines in half lengthwise and brush the cut surfaces with some of the olive oil, then season with salt and pepper. Bake for 2