Best Baba Ganoush

I have been growing Eggplant or Aubergine as I know it better in my garden during the summer. I’ve loved growing them but they are quite labour intensive and the plants are really large. There are easier plants to grow but the results are so delicious that it is well worth the effort in the end.

I have managed to harvest these cute fruits. Yes they are fruits but are commonly used and eaten as a vegetable. Whatever they are classed as, these little gems are beautiful and sweet when roasted.

I wanted to make the Best Baba Ganoush dip that I could and have the perfect recipe that show off their sweet flavour.

Click to share the love and treat others to this recipeClick To Tweet
Baba Ganoush
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins

A Silky Egg Plant Dip ideal for all occassions

Course: Snack
Servings: 6
Author: mainy - myrealfairy
  • 1 Egg Plant (Aubergine)
  • 2 tbsp Tahini Paste
  • 1 whole Garlic Clove
  • Salt and Pepper
  • 1 pinch Ground Cumin
  • 1 tbsp Olive Oil
  1. Preheat the oven to 200 oc

     Wipe clean the skin of the eggplant.

    Place the eggplant halves, flesh side down, on a lightly oiled baking sheet then drizzle with olive oil. Bake for 30-40 minutes or until the eggplant fully softens through. 

    Remove from the oven and set aside to cool.

    When it is cooled, scoop out the flesh out and transfer to a food processor. 

  2. Do not use the skins in the dip, just the flesh.

  3. Add the garlic, lemon juice, ground cumin, olive oil and tahini paste. 

  4. Process until you achieve a puree consistency. 

  5. Add salt and pepper to your personal taste.

Recipe Notes

Top with a little olive oil and fresh coriander for garnish and aroma.

Let me know what you think to this and have you tried to grow your own?

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Easy Aubergine Bake Recipe

This Easy Aubergine Bake Recipe is not only super delicious but super easy to make. I find layering up bakes relaxing and what’s great is that you can get this ready in advance and then pop it in the oven when you are nearly ready to have your meal. It only takes 40 minutes in the oven.

What you will need is:

1 garlic clove

5 mushrooms

2 small or 1 large aubergine

1 ball of mozzarella cheese

8 pasta sheets

1 can tinned tomatoes or passata

A couple of sprigs of basil

Grated cheddar cheese

Easy Aubergine Bake Recipe

Crush the garlic clove and mix with the tinned tomatoes. Spread this as the first layer across your oven dish. Then place the pasta sheets, trying to close all the gaps as good as possible.

Easy Aubergine Bake Recipe

Tear the mozarella into chunks and place over the pasta sheets.

Easy Aubergine Bake Recipe

Place a layer of roughly 1cm thick slices of aubergine on top of the mozarella.

Easy Aubergine Bake Recipe

Next put another layer of the pasta and cover with the remaining tinned tomatoes. Spread evenly over the pasta.

Easy Aubergine Bake Recipe

Place the sliced mushrooms ontop of the tomatoes and cover with the second half of the mozzarella then sprinkle over the grated cheese. Season well with salt and pepper.

Easy Aubergine Bake Recipe

Cook in the middle of a pre heated oven on a medium heat for 40 minutes.

My top tip for this recipe is to get your ingredients prepared so that you Easy Aubergine Bake Recipecan layer the dish together a bit easier. Crush the garlic, cut the mushrooms and aubergines and unwrap your mozzarella. Place all of these in individual bowls and then relax and enjoy building up this tasty bake.



I’d love to hear how yours turned out and if you have any variations you’d like to share.

Share this Easy Aubergine Bake Recipe with your friends to spread the foodie loveClick To Tweet

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.