Baba ganoush

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Appears in

Vegetables: The new food heroes


By Peter Gordon

Published 2007

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This is delicious as a dip with warm pita bread, or with a chunk of grilled fish on top, but it’s also a winner on wholewheat toast with tomatoes. For 4 people, turn a gas burner on, sit a large aubergine across it and cook, turning frequently (turn extractor on full), until quite soft. It’ll look terribly burnt, but the smoky taste you get is priceless. If you don’t have a gas burner, you can grill it or roast it in a very hot oven – but do PRICK IT several times before doing this – they can pop open and burn you if you’re not careful. Once cooked, split it lengthways, keeping the stalk end intact, and sit it in a colander or sieve to drain and cool (you’ll be surprised how much liquid comes out). Peel off the skin; some will stick but do your best and gently rinse it to remove any burnt pieces. Discard the stalk end and chop into a coarse pulp, then mix with 2 heaped tablespoons tahini, 150 ml thick plain Greek-style yoghurt and 3 tablespoons lemon juice. Season.