Mint & walnut baba ganoush

Mint & walnut baba ganoush

Posh Toast
50 mins

Baba ganoush is a world away from the tired and oily aubergines of a thousand sad moussakas. The skin is scorched for a smoky note and the flesh, steamed in the skin, takes on a satiny texture. Toasted flatbreads or pitta make a toast base that’s thinner but has a lovely chewiness.


Quantity Ingredient
3 aubergines, (eggplant)
2 heaped tablespoons tahini
1/2 lemon, juiced
2 garlic cloves, crushed
2 tablespoons olive oil, plus extra for drizzling
1/2 teaspoon chilli flakes, (use Aleppo or Turkish chilli flakes if available)
Few pinches chilli flakes
large handful mint leaves, roughly chopped, plus a few extra leaves
6 pitta breads or small flatbreads
50g walnuts, toasted
freshly ground black pepper


  1. Prick the skin of the aubergines with a fork, then place directly over the flame of a gas hob. Cook until the skin is blackened and charred, and the flesh is very soft, using a pair of tongs to turn them every so often. This will take about 15 minutes. (You could char the aubergines under the grill, but this will take a little longer.) Remove the aubergines from the hob and leave to cool a little. Once cool enough to handle, peel off and discard the skin and pop the flesh into a sieve set over a bowl. Leave to drain and cool completely for 30 minutes.
  2. Tip the aubergine flesh into a bowl and add the tahini, lemon juice, garlic, oil, chilli flakes and the mint. Season generously and stir to combine. Toast the pitta or flatbread, then spoon over the baba ganoush. Roughly chop the toasted walnuts and scatter these over the top. Sprinkle with some chilli flakes and mint leaves, and drizzle over a little oil.
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