Mama ganoush

All the joys of a classic Baba Ganoush but with a few punchy additions. Serve this dip with herb koftas and a spiced roasted butternut squash and black rice salad for a complete mezze-style meal.

Preparation time
less than 30 mins

Cooking time
less than 10 mins

Serves 4–6


Guest chef recipeBy Sabrina Ghayour
From Saturday Kitchen


  • 4 large aubergines
  • 2 large garlic cloves, crushed
  • 15g/½oz fresh coriander, finely chopped, some reserved for garnish
  • 15g/½oz fresh flatleaf parsley, finely chopped, some reserved for garnish
  • 1 heaped tsp pul biber chilli fakes (Aleppo pepper), plus extra for garnish
  • 150g/5½oz Greek-style yoghurt or plant-based yoghurt
  • 5 tbsp tahini
  • 1 large unwaxed lemon, finely grated zest and juice
  • olive oil
  • sea salt flakes and freshly ground black pepper
  • mini pitta breads, toasted, to serve
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