Baba ganoush


Traditional aubergine spread or dip.

This simplified Baba Ganoush is a Fairtrade adaptation of a BBC food recipe.

This recipe contains the following types of ingredient: plants and fungi.


small red onion
2 cloves
50 ml
Zaytoun FAIRTRADE olive oil
1 large bunch
fresh herbs


Peel the aubergines and chop the flesh into 1 cm cubes. Discard the skin.

Skin the onion and chop fine.

Skin the garlic.

Juice the lemon, discard pith and skin.

Pick, wash, and chop the herbs.

Heat the oil in a frying pan over a medium heat. Add the aubergine and onion and fry for a few minutes until the aubergine flesh softens. Crush the garlic into the pan and fry for two minutes to release the aroma.

Place the aubergine mixture into a food processor with the lemon juice and herbs. Add a good grind of salt and pepper. Blend to a rough paste and turn out into a serving dish.

To serve

Serve the baba ganoush with crackers or pitta pockets.


There is no definitive Baba Ganoush recipe, many variations exist throughout the Middle East and Europe.

Roast the aubergines in a hot oven for 20 minutes prior to peeling for a smoky flavour.

Use whatever herbs you have to hand, basil is recommended.

Variations incorporating tahini, chilli, and other spices are noted.