Known as ‘poor man’s caviar’, this renowned aubergine dish is eaten throughout the Middle East.

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  • 3 aubergines

  • 3 garlic cloves

  • 1 tsp salt

  • Juice of 1 lemon

  • 2 tbsp tahini (sesame

  • seed paste)

  • 3 tbsp olive oil, plus extra

  • to finish

  • 1 tbsp roughly chopped

  • flat-leaf parsley

  • Black pepper

  • To serve

  • Maneesh (see page 103) or

  • pitta breads (see page 91)


  • 1.

    Heat your grill to high. Prick the aubergines with a fork and grill them, turning occasionally, until the skin is charred and blackened all over and the flesh feels completely soft when you press them. Leave until cool enough to handle.

  • 2.

    Meanwhile, crush the garlic together with the salt on a board, using the flat side of a knife, or use a pestle and mortar. The salt is abrasive and helps to form a smooth paste. Tip into a large bowl, add the lemon juice, tahini and olive oil and stir to combine. Season with black pepper.

  • 3.

    Cut the aubergines in half. Scoop out the soft flesh and finely chop it. Add to the tahini mixture and stir well.

  • 4.

    Spoon the baba ganoush into a serving dish and top with a drizzle of olive oil. Add a grinding of pepper and a scattering of chopped parsley and enjoy with maneesh or pitta breads.

Nutritional information

Nutritional analysis per serving (8 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe is from the cookbook Paul Hollywood’s Bread

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