Baba ghanoush

Delicious Middle Eastern Dip! Healthy, full of flavour and always and favourite!

Baba ghanoush

  • Servings: 1 Medium Bowl
  • Difficulty: Easy
  • Print


  • 2 Aubergines
  • 2tbsp Oil
  • 3 cloves garlic
  • 2 Lemons
  • 2tsp Cumin Seeds
  • 3tbsp Tahini Paste
  • 2tsp Cayenne
  • 2tbsp Yoghurt
  • 1 Handful Fresh Parsley
  • Chives for presentation


  1. Preheat your oven to 200℃. Using a blow torch or the fire from your gas stove, char the skins of the aubergines until they blister (this isn’t necessary but it does give a nice smokey flavour to the dip)
  2. Drizzle your oil over the aubergines and roast on a lined baking tray in the oven for 1hr
  3. Once the aubergines are cooked, take them out the oven and remove the skins
  4. Put a frying pan over a high heat and once hot, dry fry the cumin seeds until fragrant
  5. Once the aubergines are soft, peel away the skins and tip the flesh of the aubergine into a bender along with all the rest of the ingredients
  6. Blitz to a consistency you’re happy with and dollop into a bowl and top with finely chopped chives if you prefer!

2 thoughts on “Baba ghanoush

  1. Julie@TwiceAsTasty says:

    So happy I stumbled onto your blog–we seem to be living life in the same vein. I’m in the mountains of Montana, ski in winter and sail on a giant lake in summer, travel for blue water sailing time when I can, and dream with my partner of the day we’ll live aboard. My Montana home is a 500-square-foot log cabin with a kitchen not much bigger than a galley (although at least I don’t need a gimbaled stove. 🙂

    Do you have a grill mounted outside on the yacht? You might try your eggplant for baba on that. It works beautifully for us and seems far less frightening to me than a blow torch in the galley!


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