Smoky aubergine baba ganoush

Name: Smoky aubergine baba ganoush
Total time: 50 min
Cuisine: Middle Eastern
Ingredients: 3 aubergines; 3 tbsp tahini; 3 tbsp lemon juice; 1 garlic clove, crushed; 2 tbsp olive oil; 1 tsp ground cumin; 1 tbsp fresh parsley, chopped; 1 tsp pomegranate seeds, optional

Charred aubergine blended with tahini, lemon and garlic into a smoky, creamy dip.

Time50 min
LevelEasy
Costabout £0.67 a head
Oven220°C (200°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 servings

Ingredients

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3aubergines
3 tbsptahini
3 tbsplemon juice
1garlic clovecrushed
2 tbspolive oil
1 tspground cumin
1 tbspfresh parsleychopped
1 tsppomegranate seedsoptional

Method

1
Heat the oven to 220°C (200°C fan). Prick the aubergines all over with a fork and put them on a lined tray.
2
Roast for 40 minutes, turning once, until the skins are blackened and the flesh has collapsed.
40 min
3
Leave until cool enough to handle, then split open and scoop the soft flesh into a sieve. Press out the bitter juices.
4
Mash the flesh with a fork, then stir in the tahini, lemon juice, garlic and cumin. Add salt to taste.
5
Spoon into a shallow bowl, make a dip in the middle with a spoon and fill with olive oil. Top with parsley and pomegranate seeds.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.