Roxy Pope

Baba ganoush

Preparation info
  • Makes

    1 pot

    • Difficulty

      Easy

    • Ready in

      50 min

Appears in
So Vegan in 5: Over 100 super simple and delicious 5-ingredient recipes
So Vegan in 5

By Roxy Pope and Ben Pook

Published 2018

  • About

Aubergine can be divisive. Usually you love it or hate it; there’s rarely an in between. But if there’s one dish that’ll tempt you ‘auber’ to the dark side, it’ll be this brilliant baba ganoush. It’s fragrant and smoky, and it’s perfect alongside some toasted flatbread.

Ingredients

  • 3 aubergines
  • 1¼ tsp cumin seeds
  • 2 garlic cloves

Method

Preheat the grill to a medium-high heat.

Prick the aubergines a few times with a fork and place on a baking tray.

Place under the grill for 30 minutes, turning the aubergines every 5 minutes, so that the skins get nice and charred.

Meanwhile, heat a small frying pan over a medium-high heat. Once the pan is hot, add the cumin seeds and toast for 2–3 minutes, making sure y