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Baba Ganoush

Published: 9th October 2020

Serves 2 – 4 people


4 to 6 Aubergines – Genie (depends on the size)

20 ml olive oil

1 tbsp Tahini

2 garlic cloves crushed

Squeeze of juiced lemon 

Salt & pepper

2 tsp smoked paprika


Rose petal



  • Heat the oven to 190 degrees. Cut the aubergines lengthways and score them, drizzle with olive oil add a pinch of salt, pepper and smoked paprika. Bake in the oven for 20 minutes or until golden brown.


  • Once cooked, remove the flesh from the skin, transfer the flesh to a colander for 3 minutes, then place it in mixer or hand blender with the rest of the ingredients: tahini paste, lemon juice, olive oil, crushed garlic and salt & pepper. Blend well until a velvety, succulent puree forms.


  • Alternatively, blend 2 halves with the skin on to make it darker and richer in taste.


  • Garnish with fresh coriander, or and rose petals or Zaatar  

To serve:

Serve in a dish as a starter with toasted pitta bread, carrot and cucumber sticks


Perfect side dish to enjoy with friends

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