Baba ganoush

Celia Brooks Brown rustles up a glorious garlicky mezze course with her take on the traditional recipe for Baba Ganoush
By Celia Brooks Brown
Baba ganoush
  • Rating:
  • Serves: 4-6
  • Cook Time: 5 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 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.

2. Remove to a plate and cool. Peel off the charred skin. Don't worry if a few little charred bits remain, as they will add to the flavour.

3. Place flesh in a bowl and use a fork to mash together with remaining ingredients until fairly smooth.

4. Taste for seasoning and serve immediately.

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