From our family kitchen

Baba ganoush (aubergine dip)

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Line illustration of aubergine

This is a delicious Middle Eastern dip and there are lots of variations on how best to prepare it. Well, of course we think this one is the ultimate in baba ganoush!

Serves 4

Ingredients

  • 3 medium aubergines (eggplants)
  • 2 tbsp tahini
  • 1 garlic clove, crushed
  • 4 tbsp freshly squeezed lemon juice
  • 3 tbsp chopped parsley
  • 1 tbsp extra virgin olive oil
  • Himalayan salt and ground black pepper

Method

  1. Preheat the oven to 180°C/350°F/ gas mark 4.

  2. Preheat the grill to medium and place the whole aubergines (eggplants) on a foil-lined baking tray. With a fork, prick holes all around each aubergine, then grill until the skin starts to blacken and blister, and smell smoky (this adds a lovely flavour to the dip), turning them to grill evenly all over.

  3. Transfer to the oven and bake for 25–30 minutes until very soft. Remove and allow to cool for 15 minutes, then slice the aubergines open and scoop out all the insides into a bowl. Add the remaining ingredients with salt and pepper to taste, adjusting each if necessary and, using a spoon or fork, mash together and stir.

  4. Cover and store in the fridge for up to 3 days.

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.

Lucy with the coconut oil that began the family business

The people behind Lucy Bee

Good food, made at home

Lucy & the family
A family story, rooted in gluten-free cooking

Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.

These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.

Read our family story