Baba ganoush

makes lots



  • 2 large aubergines

  • 2 garlic cloves 

  • Juice of 1 lemon

  • 2 tsp tahini

  • 2 tbsp extra virgin olive oil

  • pinch of cumin

  • pinch of chilli powder or flakes

  • small handful of parsley or mint, chopped

  • Scattering of pomegranate seeds


  • Halve the aubergines and score with a criss-cross pattern. This will allow the heat to get into the whole vegetable.

  • Bake in the oven at 180 fan until soft. It'll take around 40 to 50 minutes. 

  • When they're cooked, allow them to cool a bit, then scoop the flesh out and into a food processor or similar.

  • Add the oil, tahini, garlic, lemon and spices, and blend to a thick smooth paste.

  • Plonk into a bowl and top with the fresh herbs and sweet pomegranate seeds.



  • Aubergines are full of fibre, B-vitamins, potassium, antioxidants, and minerals such as copper, magnesium and manganese. They may also help to lower your bad cholesterol. 

  • Olive oil is a source of monounsaturated fat, and may also help to reduce your bad cholesterol.