Baba Ganoush

Also known as moutabel, this smoky aubergine dip is a favourite and parties and gatherings
Baba Ganoush
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Baba Ganoush
May 15, 2019
Preparation Time 10 minutes
Cooking Time 20-25 minutes
Serves 4-6

RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton
PROP STYLING BY Katelyn Allegra, Cassandra Upton & Sophia-Maria Eygelaar


2 aubergines
2 cloves garlic, crushed
4 tbsp tahini paste
2 limes, zested and juiced
2 tbsp olive oil
1 tsp spinneysFOOD Sea Salt
2 tbsp double-thick yoghurt

To serve

Olive oil
spinneysFOOD Fresh Coriander
Pomegranate seeds


  • 1

    Preheat the oven to 220°C, gas mark 7

  • 2

    Slice the aubergines in half lengthways and score the flesh in a diamond pattern. Place them on a baking tray and drizzle with olive oil, season and place cut side down on the baking tray

  • 3

    Bake for 15-20 minutes, until the aubergines are cooked through

  • 4

    In a bowl, whisk together the garlic, tahini, lime juice and zest, olive oil, sea salt and yoghurt

  • 5

    Once the aubergines are cooked, allow them to cool completely before scraping out the flesh using a spoon

  • 6

    Whisk together with the garlic mixture until completely combined

  • 7

    Serve with a generous glug of olive oil, a sprinkle of sumac and some coriander


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