Easy 5 ingredient baba ghanoush recipe

Aubergine is in season! Let’s make baba ghanoush

Did you know aubergine is botanically classified as a fruit and not a vegetable?

Nutritional Facts about Aubergine:

• Aubergines are high in vitamin B6, K, potassium and magnesium.
• They also contain small amounts of other nutrients like thiamine and riboflavin. 
• Aubergines contain antioxidants like Vitamin C and polyphenols, which can help protect cells from damage. 
• Additionally, aubergine is a source of antioxidants like nasunin, found in the skin, which may have health benefits. 

Quick Baba Ghanoush Recipe

This Lebanese dip makes the perfect addition to your summer table or BBQ feast. Its smoky deliciousness lends itself to being paired with meats such as lamb, or fresh herby salads like tabbouleh. This baba ghanoush recipe uses minimal ingredients, mostly store cupboard ingredients and can be put together in 30 minutes. In our recipe demo, we even blend it in the same roasting pan – saving on washing up! 

Ingredients (makes around 1 jar full)

• 1 medium/large aubergine, or 2 small ones
• 1 large, or 2 small garlic cloves
• 3 tbsp olive oil (inc. for serving)
• juice of 1/2 lemon
• 1 tbsp tahini
• 1/4 tsp ground cumin
•  1 tsp salt
• fresh parsley to garnish

Method

1. Preheat your oven to 200°C (220 °C fan).

2. Dice – or halve and score your aubergine. Dicing your aubergine will make it cook and caramelise quicker. Add 1 of your tablespoons of olive oil and half the salt. Place 2 cloves of garlic in the pan with the skin still on – this will be explained later.

3. Bake in the oven for 25-30 minutes, or until the aubergine is very soft / starting to burn in places.

4. Once ready, take the pan out of the oven and allow to cool for 5 minutes.

5. Slice open the now soft garlic clove skins and squeeze out the squidgy, roasted garlic flesh into the pan with the aubergine.

6. Then, add the leftover salt, cumin, lemon juice, tahini and 1 tbsp olive oil.

7. Use a stick blender to blend all the ingredients to form a smooth consistency. By doing this in the cooking pan, you will incorporate all the flavour from the pan. If you don’t have a blender, you can use a fork or a potato masher to blend.

8. Scoop out with a silicon spatula onto a plate or into a small bowl and garnish with the remaining tablespoon of olive oil and a flourish of fresh parsley.

Serving recommendations: this dip goes well with grilled meat like lamb, fresh flatbreads, zesty, herby salads, and raw crudites for a healthy and fresh-tasting snack. 

Zero-waste tip: this dip is a great way to use an older aubergine, as it all gets grilled and blended in the end.