Baba Ganoush

Baba Ganoush

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READY IN 15min

I love Baba Ganoush and often make this chunky aubergine dip with some griddled pitta as a snack or a side dish. Typically this is made by smoking the aubergines – and if you want that full smokey taste. To create that charred taste as best as possible in my small kitchen I either cook the aubergines under the grill or on a griddle pan. Alternatively you can roast them in small chunks. I blend just one aubergine and then cut the other in small pieces and mash it up a bit to give this dip a bit of a chunky texture.


  • 3 tomatoes
  • 1 red pepper
  • 1 yellow pepper
  • 2 tbpsn capers
  • Handful of green olives
  • Olive oil
  • Juice of half a lemon
  • 2 aubergines
  • 1 tbpsn tomato puree
  • Fresh basil
  • Black pepper
  • 3 cloves garlic
  • 3 celery sticks
  • 1 red onion
  • Half a ciabatta
  • 1 red chilli
  • 1 tbpsn red wine vinegar


  • 1In a large pan heat 1 tbpsn olive oil. Add the garlic and onions with a pinch of salt and cook on a medium heat.
  • 2After a few minutes add the aubergines and a large glug of oil. Mix the aubergines well. They will quickly soak up the oil so after a couple of minutes add another glug of olive oil.
  • 3Add the peppers and celery to the pan. Leave for a couple of minutes and then add the tomatoes. Stir in the tomato puree, vinegar and lemon juice. Add the capers and olives and turn to the pan up to a medium – high heat. Leave this to simmer gently until the juices have boiled down. You will need to stir the pan regularly.
  • 4In the meantime heat up a griddle pan. Once hot add the ciabatta slices and cook on each side for around 3 minutes.
  • 5Take the pan off the heat and stir in a handful of fresh basil. Mix well and season with some black pepper and fresh basil.
  • 6Serve up with the ciabatta.