Fit Food – Baba Ganoush Recipe

Ingredients – Serves 3

  • 2 large or 3 medium aubergines (750 ) – will yield about 600g edible parts
  • 1/4 cup light tahini (63 )
  • juice from 1 lemon (1/4 cup/60 ml)
  • 2 cloves garlic, crushed
  • 1/2 tsp ground cumin
  • 1/4 tsp chili powder or 1/2 tsp chili flakes
  • 2 tbsp fresh parsley (+ more for garnish)
  • 1/2 tsp salt (I like pink Himalayan)
  • 3 tbsp extra virgin olive oil
  • paprika for garnish


  1. 1. Char the eggplants. Place the aubergines on a baking sheet lined with baking foil or strong parchment paper. Using a fork, prick the skin of each of the eggplants several times. Place them under a broiler for 5-8 minutes until the skin in lightly charred. Turn them on the other side halfway through the charring.
  2. 2. Bake the eggplants. Once the eggplants are charred, turn the broiler off and preheat the oven to 220 °C/ 430 °F. Bake for 30-40 minutes. They will get wrinkly and very soft inside when they are done. Remove from the oven and leave them to cool down enough to handle. Slit the eggplants …
  3. 3. Charring the eggplants will add a smoky flavour. If you skip this step, add 10 more minutes to the baking time.
  4. … 4.and scoop the flesh out. To remove the excess juice, I placed the flesh in a sieve (or you can use a colander) before mixing with the remaining ingredients. Discard the skins and stems.
  5. 5. If you prefer a chunky texture: Place the eggplant flesh on a chopping board and cut into small pieces. Then, in a bowl, mix with all the remaining ingredients (apart from the olive oil and paprika). If you prefer a smooth texture: Place the eggplant in a food processor and pulse until smooth. I used my Kenwood mixer with a food processor attachment. Transfer into a bowl and add all the remaining ingredients (apart from the olive oil and paprika). Place in a serving bowl, drizzle with olive oil and sprinkle with ground paprika and fresh parsley.

Serve with:

freshly cut vegetables (cucumber, red pepper, celery stalks)

During the class we also made Tarator Salmon – Click here to see the recipe, pumpkin, feta and cauliflower tabbouleh – Click here to see the recipe, and gluten free flat bread – Click here to see the recipe.

Jan Cron – Kitchen Maverick

Has spent a lifetime learning the best cooking techniques and perfecting flavours, if 70% of being healthy is what you eat and 30% exercise then we need to concentrate on getting the best balance of tasty food into our bodies. He’s gone back to school to learn about nutrition, to research relevant, irrelevant and utterly absurd diets, so you don’t have to.

Fit Food Classes  – click here for details

Image of Jan Cron Fit food Classes and Kitchen Maverick at Food Sorcery Didsbury Manchester
Image of fit Food Class chef reaching for limes in a bowl