Super simple baba ganoush

This recipe was shared by dietetian Claire Pettitt on her instagram account @cp_nutritionrd

I’d been meaning to make baba ganoush for ages and had never actually made it myself despite being a big fan and now I’ve made it twice in so many weeks!


  • 1 large or 2 small aubergine

  • 1 tablespoon tahini

  • juice of 1 lemon

  • 2 garlic cloves, crushed or finely chopped.

  • tablespoon of olive oil

  • seasoning


Preheat oven to 170C

  1. Pierce the aubergine with a sharp knife in a few places and then wrap on foil and bake in oven for 50-60mins.

  2. Meanwhile, heat the olive oil and cook the garlic on a low heat for 1 minute (don’t let it brown).

  3. Take out the aubergine and let it cool before slicing lengthways down the middle and scrapping out the inner. Mash with a fork or if a bit stringy use a stick blender to get a smooth consistency.

  4. Add the cooked garlic with the oil, tahini, lemon juice and seasoning.

Enjoy with pitta, with vegetable or chicken kebabs or with any salad as a sauce.

Ruth Harvey