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Baba ganoush

Baba ganoush

I like to prepare this in advance, pop in the fridge and bring to room temperature before serving.


  • Aubergine, 1 large
  • Red chilli, 1, minced
  • Garlic, ½ bulb, minced
  • Flat leaf parsley, a small handful, chopped fine
  • Extra virgin olive oil, 2 tbsp
  • Paprika, ½ tsp
  • Lemon, ½, juiced
  • Salt + pepper


  1. Prick the aubergine skin all over with a skewer then grill until the aubergine is soft and the skin starts to char. Pop in a bowl and wrap well with cling film and set aside for ~20 minutes.
  2. Put a small pan on a medium-high heat, add a touch of vegetable oil followed by the garlic and chilli and cook until the garlic start to turn translucent then set aside.
  3. Once the aubergine has cooled, gently peel, discard the skin and pop the aubergine meat into a large mixing bowl.
  4. Use your hands to pull the aubergine into smaller pieces then add a tablespoon of extra virgin olive oil, the lemon juice and a good pinch of salt and pepper. Break down the aubergine with a fork until it is the desired consistency.
  5. Add the garlic, chilli, flat leaf parsley and another tablespoon of exta virgin olive oil and stir until everyting is well mixed.
  6. Transfer into a shallow dish and finish with a drizzle of extra virgin olive oil, a pinch of salt and pepper and a good pinch of paprika.