Bba Ganoush delicious smokey aubergine dip. Try it with a Middle-Eastern flatbread such as maneesh. Or as a spread on a tortilla wrap with fresh raw vegetables. Or served with raw vegetable sticks as a dip.

raw veggies with aubergine dip baba ganoush 2Recipe by Paul Hollywood from Paul Hollywood’s Bread


  • 3 aubergines
  • 3 garlic cloves, crushed with a teaspoon of salt
  • 1 lemon, juice only
  • 2 tbsp tahini (sesame paste)
  • 3 tbsp olive oil
  • black pepper, to taste
  • 1 tbsp chopped flat leaf parsley – optional
  • sprinkle of paprika powder – optional



    Serves 6-8
    Prep time 30 mins
    Cook time 10-30 mins
    Total time 40-80 mins
total time


  1. Prick aubergines with a fork.
  2. Grill aubergines till skin’s charred and blacked and the flesh feels soft when pressed (this will take approximately 15-20 mins, turning halfway through cooking).
  3. In a pestle and mortar, crush the garlic with the lemon juice, tahini, olive oil and pepper.
  4. When cool enough to handle, cut aubergines in half and scoop out the flesh.
  5. Mix soft flesh with the remaining ingredients.
  6. Place in a serving dish and finish with a drizzle of olive oil and sprinkle parsley over the top.

baba ganoush wrap 3

Besides having it as a dip with some julienned raw carrot, cucumber and chinese cabbage stalks, we also had it as a spread on tortilla wraps with some raw carrot, cucumber and chinese cabbage. It was also good with rice.. 🙂

raw veggies with aubergine dip baba ganoush n with tortilla wraps 2

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