Gluten-free, vegan, allergy-friendly, seasonal Baba Ganoush. Ready to serve.

Baba Ganoush is one of those amazing dishes that is widely eaten and just happens to be gluten-free and vegan – and allergy-friendly too. As well as ticking all those boxes it is also wonderful to eat; full of deep, musky, creamy flavours of roasted aubergine that work so well with spices. I adore it drizzled with good olive oil and served with toasted gluten-free, vegan pitta bread, Garlic-Free Houmous and crudites. Sublime.

Baba Ganoush is easy to make but it takes time to roast the aubergine.

Perfect for a light snack, in sandwiches, lunch, light dinner dish etc. Serve with Garlic-Free Houmous , Gluten Free Vegan Rosemary and Sea Salt Crackers or as a side to a substantial salad such as Winter Vegetable Salad With Walnut Dressing

Baba Ganoush is celery free, coconut free, garlic free, gluten free, lupin free, mustard free, onion free, peanut free, sesame free, soya free, tree nut free, vegan.

My recipe includes the skin. Most ‘classic’ recipes don’t, not sure why, I guess to keep the very light colour. However, the addition of the skin ramps up the smokey flavour and adds fibre and minor nutrients to the dish. It also reduces waste! I’m all about using the whole vegetable where possible! There is also some debate about the addition, or not, of tahini. I’ve tried both and I prefer it without the tahini. That also makes the dish sesame free. (If you want to add tahini, add one tablespoon at step 5).

Top tip. When you think the aubergine is done, leave it in the oven for at least another 10 minutes. The aubergine needs to be very well roasted.

Top tip. I recommend a food processor or immersion blender to pulp and mix the aubergine but you can do this with a good large sharp knife and elbow grease.

Difficulty easy
Serves 4-6
Preparation time 5 minutes
Cooking time 50 minutes

Ingredients – Soup
3 medium aubergines
1 tablespoon vegetable oil (I use rapeseed oil)
0.5 teaspoon chilli powder (optional)
1 teaspoon cumin
2 tablespoons good olive oil
Juice of 2 lemons
0.5 teaspoon sea salt flakes
0.25 teaspoon freshly ground black pepper

Method
1. Preheat the oven to 200C fan
2. Cut the aubergines in half length-ways and lightly coat in vegetable oil
3. Place the aubergines on a baking tray, skin side down and bake in the oven for around 45-50 minutes, until very soft and lightly charred
4. Remove the aubergine from the oven and set aside to cool
5. Roughly chop the cooled aubergine (including skin) and place in a food processor with the chilli powder (if using), cumin, 2 tablespoons good olive oil, lemon juice and salt and pepper. Blend until smooth. (You can do this by hand by very finely chopping the aubergine with a large knife on a large chopping board before transferring to a bowl with the other ingredients and mixing really well with a fork)
6. Test for seasoning and add more if required
7. Place in a serving bowl and drizzle a ring of good olive oil on the circumference of the Baba Ganoush. Serve with gluten-free, vegan pitta or bread.