Baba Ghanoush

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Baba Ghanoush is a starter or dip popular on mezze plates around the world, and served with flatbread for scooping or dipping. It is made of cooked aubergine, which is ideally charred over a naked flame or on a hot barbeque to impart a smoky flavour, then blended with garlic, lemon juice and tahini (sesame paste). There are versions of this dish all over the Middle East and North Africa, including Egypt, where it is known as mutabbal, and diced onions or tomatoes are sometimes added.

Serves 6-8



2 large aubergines

4 Garlic Cloves

2 tbsp Olive Oil

2 tbsp Tahini (Sesame seed paste)

Juice of 1 Lemon


Toasted sesame seeds to garnish



  1. Cook the aubergines under a pre-heated grill, turning half way through cooking, until the skin has charred and the insides are very soft. This will take about 15-20 minutes.
  2. Allow the aubergines to cool enough to handle then peel away the skin and scoop out the soft centres.
  3. Process the garlic cloves in a Kenwood food processor. Add the soft aubergine, olive oil, tahini, lemon juice and salt. Mix until well blended.
  4. Transfer to a serving dish and sprinkle with sesame seeds. Serve with warm flat breads


Kenwood, the UK’s leading kitchen appliance expert, has launched its ‘Around the World in 80 Plates’ e-booklet to inspire our nation of food-lovers to be even more curious and adventurous with global cuisine. To find out more about Kenwood and the Around the World in 80 Plates list, visit

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