Baba Ghanoush (Aubergine Caviar)

Serves: 8 SmartPoints Per Serving: 1

Recipe details


Chef Michael Quinn says he has been cooking this for years and usually serves it as a garnish with lamb, however it can be used with flat breads as a starter or dips with drinks.


2 Aubergines

Good pinch of white pepper

½ teaspoon sea salt

Good pinch of sweet smoked paprika

Zest of ½ a lemon

3 tablespoons of lemon juice 

4 tablespoons of tahini

 2 grated garlic cloves

1 tablespoon chopped mint

Seeds of 1 pomegranate


Prick the Aubergines with a fork and place in a medium oven for 10 – 20 minutes (depending on size) until the flesh is soft. Remove from oven and allow to cool. Put the chopped aubergine flesh, white pepper, salt, paprika, lemon zest and juice, tahini, mint and garlic in a bowl and mix well. (Blitz in a food processor if you prefer a smoother mixture). Taste and season as preferred. Serve in a bowl with the pomegranate seeds on top. Delicious as a starter served in little Gem lettuce leaf boats or with crudities as a dip.

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