Autumn 2021

Smokey Baba Ghanoush with Crudites

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Serving: 6-8

Prep Time: 15 minutes

Cook Time: 45 minutes

A plate of sliced vegetables surrounds a bowl of babaghanoush. Two dark berry coloured cocktails sit nearby.


3 Aubergine

1 Garlic clove, crushed

1 Tbsp tahini

1 Tsp ground cumin

Half tsp smoked paprika

Small handful of parsley

Olive oil

1 Lemon, juiced

Maldon smoked salt

Cracked black pepper

1 Tsp za'atar

To serve, any of the suggested: Baby carrots, Baby cucumber, Mixed radishes, Chicory, Cherry tomatoes, Flatbreads / Crackers


Baba Ghanoush is a Lebanese dish which comprises of soft aubergine and spices – it’s a delicious alternative to Hummus and is works brilliantly with the fresh crispy crudites. Serve alongside pomegranate and ginger Mule cocktails.

Preheat the oven to 180C.

Place the aubergine on a baking tray and drizzle with olive oil. Place in the oven and roast for 45 minutes – 1 hour (depending on the size of your aubergine) until the outer skin is blackened and charred but the inside is soft and tender.

Allow the aubergine to cool, before slicing open and scooping out the tender flesh and discarding the skins. In a food processor add the soft aubergine, garlic, 2 tbsp olive oil, tahini, cumin, paprika and parsley and then a generous pinch of Maldon smoked salt and some cracked black pepper. Blend together until it is smooth.

Place the baba ghanoush in a bowl and drizzle with some olive oil, then top with a sprinkling of za’atar and Maldon smoked salt. Serve alongside crudites or flatbreads to dip and a delicious Pomegranate, Honey and Ginger Mule. 

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