A recipe from Stephen Markwick

BabaganoushBabaganoush is deliciously smoky Middle Eastern aubergine dip that makes an interesting alternative to hummus.

Serves 6 – 8


  • 2 medium aubergines
  • 1-2 tsp tasted ground cumin seeds
  • 3-4 cloves garlic, finely chopped
  • 2 heaped tbsp light tahini paste
  • 2-3 tbsp lemon juice
  • 3-5 tbsp olive oil
  • Salt and pepper


  1. Brush the aubergines with oil and cook them on a grill or griddle, turning them regularly so that they char evenly.
  2. If you do not have either, roast them in the oven at 200°C, Gas Mk4 for approximately 20-25 minutes until soft and gooey inside, turning them halfway through.
  3. Leave the aubergines until cool enough to handle, then cut them in half and scrape out the flesh. Put into a sieve for a couple of minutes to drain off the excess liquid.
  4. Next, lightly toast the cumin seeds in a dry pan until they begin to turn dark brown. Cool for 10 minutes then grind with a mortar and pestle or a spice grinder.
  5. Put the aubergine flesh into a food processor with the chopped garlic, roasted ground cumin, tahini paste, 2 tablespoons of the lemon juice, salt and pepper and blend.
  6. Add a couple of splashes of olive oil and whizz until smooth. Add a little more olive oil if you need it to get the right consistency.
  7. Taste and adjust the seasoning as necessary.