Deliciously smoky, silky smooth, and packed with rich tahini and warm spices, this baba ganoush is a Middle Eastern classic that pairs beautifully with Baker Tom’s fresh focaccia, ciabatta, or sourdough. Serve it as a dip, spread it onto warm bread, or enjoy as part of a mezze platter with olives, roasted vegetables, and feta.
Ingredients
- 2 large aubergines
- 100g tahini
- 2 cloves of garlic
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Cornish Salt and black pepper, to taste
- Juice of half a lemon
- A glug of Fowey Valley olive oil
- Fresh parsley, chopped, to serve
Method
1. Prepare the Aubergines
Slice the aubergines in half lengthways and sprinkle the cut sides with table salt. Set aside for 30 minutes to draw out any bitterness.
2. Roast Until Tender
Preheat your oven to 190°C. Pat the aubergines dry with kitchen towel, brush the cut sides with a little olive oil, and place them face down on a nonstick baking tray. Roast for 30 minutes, or until the flesh is very soft.
3. Cool & Drain
Remove from the oven, flip the aubergines over, and allow the steam to escape while they cool. Once cool, scoop out the flesh and place it in a sieve. Lightly press to remove any excess liquid—this helps create a thicker, more intense baba ganoush.
4. Blend Until Creamy
Add the aubergine flesh, garlic, cumin, paprika, tahini, lemon juice, and a generous drizzle of Fowey Valley olive oil to a food processor. Blitz until smooth and creamy, adding a little more oil if needed to loosen the mix.
5. Season & Serve
Taste and adjust seasoning—be generous with salt to bring out the best flavour. Transfer to a serving bowl, drizzle with more olive oil, and scatter with chopped parsley.
Serving Suggestions
- Dip with warm, toasted Baker Tom’s focaccia for a perfect contrast of textures.
- Spread onto sourdough toast and top with crumbled feta and pomegranate seeds.
- Pair with grilled meats, roasted vegetables, or falafel for a flavour-packed meal.
This baba ganoush will keep in the fridge for up to 3 days.