Simple Babaganoush

| 2 June 2015

Who doesn’t like a good roasted aubergine dish? Babaganoush is a classic dip with endless – infinite – variations. This week we are sharing with you one very simple, yet totally delicious, juicy, smoky version to make at home.

Use this recipe as a side dish with raw veggie crudités, raw crackers, or sweet potato wedges. It pretty much goes amazing with anything else savoury. A great dish for parties, friends, and picnics it never lingers too long and disappears rather quickly!


  • (serves 2-3, double or even triple if you plan on sharing!)
  • 2 medium-sized aubergines
  • 1/2 a small shallot
  • The juice of 1/2 lemon
  • 3 TBLS  extra virgin olive oil
  • 2/3 tsp unprocessed sea salt (or to taste)
  • 1/2 tsp smoked paprika
  • Freshly cracked ground black pepper
  • fresh pomegranate seeds and coriander leaves for decoration



Start by preheating your oven or (preferably) grill to 200C. Wash the aubergines, pierce them with a fork a few times (to prevent an explosion in the oven), and place them on a tray, under the grill. Grill for 15-20mins, turning once halfway through, or until aubergines are all soft and gooey inside.

In the meantime, finely chop the shallot and squeeze the juice of 1/2 a lemon.

Once fully grilled, place the aubergines on a chopping board, use a spoon to scrape out the soft gooey insides and discard the burnt skin. Place the aubergine insides, shallot and lemon juice in a bowl, stir well and add olive oil and salt while continuously stirring, alternatively just pop everything into a food processor and whizz for a few seconds. Adjust the flavour according to your preference. Decorate with fresh coriander leaves and pomegranate seeds. Enjoy!