Aisling Larkin Babaganoush

This traditional Lebanese dip is smokey, creamy, and fragrant. I love making a batch on the weekends and eating it throughout the week with fresh pita, with veggies, or smeared on a beautiful sourdough sandwich. It also makes a lovely centrepiece for cocktail hour or starter for dinner parties. 

Aisling Signature
Aisling Larkin Babaganoush


Print Pin
baba ganoush


  • 2 medium aubergines about 600g
  • 4 cloves garlic unpeeled to be roasted
  • Juice and zest of half a large lemon
  • 40 g tahini
  • 25 g white miso paste
  • 20 g chopped parsley leaves plus more for garnish
  • 10 g chopped mint leaves plus more for garnish
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika or more, to taste
  • 3 g Sea salt
  • 1 g freshly ground black pepper to taste
  • 60 g of water to thin while processing or use a little more lemon juice if desired.


  • Leaving the skin on, cut the aubergines in half and score them. Place them in a baking dish along with the garlic, oil, a pinch of salt and pepper and bake them in the oven at 160 C until soft, about 30 mins.
  • Take out of the oven and let cool. Scoop the flesh out of the skin using a large tablespoon or dessert spoon. Dicard the skin. Add everything to a food processor and blitz it all together, adjusting with seasonings and water as needed. Serve with fresh pita bread or chips.


Discarding the skin on vegetables is not something I do often and it is not traditional with the recipe,  however, for this baba ganoush I find it really, REALLY works. There is a bitterness to the skin and by removing it, you get this incredibly silky and smooth dip without that bitterness that can be too much for some of our palettes. It is that bitterness that has put us off this vegetable along with the tough skin, so lets start gently with this fabulous recipe. I hope you enjoy it, as much as we do.