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Baba Ghanoush


Baba Ghanoush

Baba Ghanoush is a traditional Syrian dish and a very common accompaniment to any mezze dish. It is traditionally made with tahini and a smokey flavour. I love to use baba ghanoush as a part of breakfast dishes or a snack with crudites and crackers.

Makes about 10 Portions (1tbsp per portion)
Total Time: 35min
Plant based Cooking Course Jay Halford
Prep: 10min
Storage: 4 days in the fridge


  • 1 whole aubergine
  • 40g tablespoon of tahini paste
  • 1 whole lemon
  • 2 cloves of garlic
  • 10g of fresh parsley
  • 1 teaspoon of smoked paprika
  • Cold pressed rape seed oil
  • A pinch of Himalayan pink salt
  • A pinch of ground black pepper


  • Pre heat the oven to 200c
  • Trim the top off the aubergine then cut it lengthways down the middle opening it up facing the inside to the sky on the baking tray
  • Score the aubergine flesh diagonally this will help it cook all the way though
  • Drizzle with oil, season well with salt and pepper and bake for 25 minutes on 200c degrees.
  • Once cooked scrape out the inside flesh and place in to the bender with the garlic cloves, the bunch of fresh parsley (with the stalks), the tahini paste, lemon juice, a teaspoon of smoked paprika and a good pinch of salt and pepper.
  • Blend on full speed for 60 seconds until smooth
  • Serve

Equipment needed:

Oven, Baking tray, Blender or food processor, Chopping board, Chef’s knife, Spoon

Download Recipe PDF

Baba Ghanoush