top of page

Baba Ganoush

Serves 2-4

I do love aubergines, especially when they are smoked. The most authentic way to smoke your aubergines is to smoke them on a charcoal grill, but I know many of us do not have access to a charcoal grill. So, bellow I am suggesting two alternative options to create a beautiful smokey flavour for your aubergines.


2 large aubergines

50g tahini

40-50ml freshly juiced lime juice

2 garlic gloves, crushed


Black pepper

Some chopped fresh mint leaves to garnish


To smoke the aubergines, first pierce each aubergine with a fork and then place them on the charcoal grill and char the aubergines for 15 minutes, turning occasionally with a metal tongue until the skin is completely burnt and the flesh is soft. Alternatively, place the aubergines directly on two separate moderate flames on the stove and roast for 15-18 minutes. Use a metal tongue to turn occasionally until the skin is burnt and flaky and the flesh is soft. Or, you can turn the oven to the highest setting and bake the aubergines for 50 minutes, having piecing them with a fork. Turn the aubergines after 25 minutes.

Allow the aubergines to cool down slightly. Cut the aubergines in two lengthways and scoop the flesh out.

Place the flesh in a colander for at least 30 to 60 minutes, ideally longer to get rid of as much water as possible.

Place the aubergine in a bowl and using your hands pull the soft flesh into long thin strips. Add the lemon juice, garlic and tahini. Stir to mix and then season with salt and black pepper. For best result allow the aubergines to marinate at room temperature for at least an hour.

Garnish with some mint before serving.


Atoosa xx


bottom of page