Aubergine Puree (Baba Ghanoush)

A delicious dip, try it with hummus, flatbread and olives in a mezze meal.


  • 1 aubergine
  • 1 garlic clove sliced
  • ¼ teaspoon ground cumin
  • ½ teaspoon paprika
  • about 25ml/1fl oz extra virgin oil (plus extra to serve)
  • 2 tblsp lemon juice
  • salt and pepper
  • mint or coriander sprigs, to garnish


  1. Cut slits in the aubergine and insert the garlic slices.
  2. Bake in a preheated oven, 220°C (425°F/Gas 7), for 30-40 minutes until the skins are charred and blistered.
  3. Remove from the oven and leave to cool.
  4. Cut the aubergine in half and scoop out the flesh and the garlic slices.
  5. Squeeze out and discard the juices.
  6. Put the aubergine flesh, garlic, cumin, paprika into a food processor and mix to a puree.
  7. With the motor running, slowly pour in the olive oil to give the consistency of a soft dip.
  8. Add the lemon juice and salt and pepper to taste.
  9. Transfer the puree to a bowl.
  10. Just before serving, dribble over some olive oil and garnish with mint or coriander sprigs.


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