Baba Ganoush

This is in my Celia Brooks Brown book, but also found online here.


  • 2 aubergines
  • juice of 1 lemons
  • 1 clove garlic, crushed
  • salt, and freshly ground black pepper
  • 2 tbsp olive oil
  • 2-3 tbsp Greek yogurt


  1. Push a fork into the stem of the aubergines and place the body directly onto a high gas flame. Turn occasionally until completely soft and collapsed; the skin should be blackened to the point of ash in places, and steam should be escaping through the fork holes.


  1. Halve the aubergines lengthways, then score the flesh with a knife, drizzle with olive oil & roast at 220C until golden & softened.
  2. Remove to a plate and cool. 
  3. Peel off the charred skin. Don’t worry if a few little charred bits remain, as they will add to the flavour.
  4. Place flesh in a bowl and use a fork to mash together with remaining ingredients until fairly smooth.
  5. Taste for seasoning and serve immediately.

Vegetarian. One husband, Two cats, Three kids.

Tagged with:
Posted in Dips, Vegetarian

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