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Baba Ghanoush - Aubergine Dip

Great dip for crispy vegetables and breadsticks.

  • 4 servings


  • 2 Aubergines
  • 2 Small Crushed Garlic Cloves
  • 2 tbsp Freshly Squeezed Lemon Juice
  • 2 tbsp Olive Oil
  • 3 tbsp Toasted Sesame Paste (Tahin)
  • tsp Coarse Salt
  • Freshly Ground Pepper
  • 2 Warm Arabic Flatbreads (Cut Into Triangles)
  • Dried Chilli Flakes
  • 5 g Chopped Flat Leaved Parsley


Step 1

Remove the stems from the aubergine, rinse and slice.

Step 2

Place the aubergines on a baking tray lined with baking paper. Prick them well with a fork.

Step 3

Bake the aubergine in the middle of the oven for approximately ½ hour at 200°.

Step 4

Take it out and cool slightly. Scrape the "meat" (the juicy centre) out into a bowl (discard the shells).

Step 5

Mix the other ingredients together in a bowl and blend with a hand mixer until the consistency is smooth.

Step 6

Let the eggplant dip rest in the refrigerator for at least 1 hour. Season to taste.

Step 7

Garnish baba ghanoush with a sprinkle of chilli flakes and parsley leaves. Serve with warm flatbread.