Baba ganoush is a smoky aubergine dip made with tahini, garlic and lemon juice. It's delicious as part of a mezze with flatbread, tabbouleh and falafel. Follow our easy recipes to find out how to make brilliant baba ganoush every time.

Cooking aubergine on the barbecue takes the smokiness off the scale! Serve topped with barbecue-cooked red peppers and toasted pittas for dipping.

Each serving provides 341 kcal, 10g protein, 41g carbohydrate (of which 8.2g sugars), 13g fat (of which 2g saturates), 6.8g fibre and 0.81g salt.

Prepare

less than 30 mins

Cook

30 mins to 1 hour

Serve

Serves 4

Dietary

Dairy-free

Egg-free

Healthy

Nut-free

Pregnancy-friendly

Vegan

Vegetarian

Ingredients

• 2 red peppers
• 2 aubergines
• 4 garlic cloves, sliced
• 1 lemon, juice only
• 30g/1oz tahini
• 30ml/1fl oz olive oil
• handful chopped fresh parsley
• salt, to taste
• 4 toasted pittas, to serve

Method

Heat a barbecue to hot.

Carefully place the peppers and aubergines on the hot barbecue and cook for 30 minutes, or until soft, blackened and the aubergine has collapsed.

Remove from the barbecue and place the peppers in a bowl and cover with foil to leave them to steam while you prepare the aubergine.

Slice the aubergine in half lengthways and scoop out the soft flesh. Put the aubergine flesh into a food processor with the garlic, lemon juice, tahini, all but a teaspoon of the olive oil and salt, to taste. Lightly blend together to form a textured paste. Tip the aubergine into a serving bowl.

Peel and slice the peppers. Top the baba ganoush with the sliced peppers, and garnish with olive oil and chopped parsley. Serve with toasted pittas.