Baba Ganoush | Aubergine Dip | Eggplant Dip

Baba Ganoush | Aubergine Dip

Baba Ganoush is a delicious Eastern European ‘dip’ with many variations

Some have it lumpy, almost like a salad, others like a spread or dip…

This is my version – Enjoy!

Baba Ganoush | Aubergine Dip | Eggplant Dip


Aubergine (Eggplant for US readers) – I used 2 for this recipe, which makes a generous sharing bowl

Extra Virgin Olive Oil – to taste

Garlic – to taste (I used approximately 2 medium cloves, but I like it very garlicky!)

Tahini paste – optional – to taste (I used approximately a teaspoon)

Fresh lemon juice – to taste (I used approximately one tablespoon)

Sea salt & freshly ground black pepper – to taste

Flat leaf parsley – a sprinkling


Prick the aubergines with a fork and place them under a very hot grill, turning occasionally until the entire skin has gone wrinkly and the aubergine is very soft inside. This could take approximately 30 minutes but will vary, so watch the aubergines and judge when they’re ready.  They will look like this:

Grilled Aubergine for Baba Ganoush

When they have cooled a little, slice them lengthways:

Sliced roasted aubergines for Baba Ganoush

Then scoop out the flesh carefully with a spoon and place into a bowl.  You may have to squeeze out excess water with your hands and drain the extra liquid away.

Finely chop the garlic and mix it into the aubergine flesh, along with the tahini, a generous amount of extra virgin olive oil, the lemon juice and salt & pepper to taste.

Once you are happy with the taste, drizzle more extra virgin olive oil over the top and sprinkle on some chopped parsley leaves.

Refrigerate until you’re ready to eat it – if you can wait that long!!!

Serve with toasted pitta bread.

Baba Ganoush – Gloriously Simple, Gloriously Good!

Tortilla Garlic Bread | Quick Garlic Bread

Ultra-thin and quick garlic bread recipe

This is a very quick and simple recipe so you can have a tasty treat any time you feel like it, without having to spend ages making it first.

Tortilla Garlic Bread | Quick Garlic Bread


  • Extra virgin olive oil
  • Fresh garlic
  • Fresh flat-leaf parsley
  • Sea-salt flakes
  • Flour tortillas


Place the oil, garlic and parsley in a blender and blitz vigorously.  Leave to stand for 30 mins or so if you want a more strongly-infused flavour.

Pre-heat your grill to a medium-high setting.

Brush a flour tortilla with the oil, garlic & parsley mixture, sprinkle on some sea-salt flakes and place onto a baking tray.  Place the tray under the grill and allow it to grill until crisp and golden/brown in parts.

Remove from the heat and cut (using scissors) into slices. Serve immediately.

Repeat as many times as you like.

Tortilla Garlic Bread | Gloriously Simple, Gloriously Good!

Smoked Mackerel Paté

This smoked mackerel paté is perfect for Christmas and New Year’s Eve celebrations

but is also delicious any time of the year!

And it only takes minutes to make!

Smoked Mackerel Pate

Ingredients (for 2 small bowls similar to the one depicted above):

  • 200g smoked mackerel
  • 3tbsp full-fat cream cheese
  • 2tbsp lemon juice
  • a generous pinch of flat-leaf parsley leaves
  • 1tsp dijon mustard (use less if you prefer not to have a strong mustard taste)
  • a generous sprinkling of freshly-ground black pepper


Remove the skin and any visible bones from the mackerel (don’t worry about tiny bones as they’ll get ‘blitzed’ in a blender anyway), then tear into chunks and place in a blender

Add all remaining ingredients and ‘blitz’ until smooth

Refrigerate until ready to serve, then serve with your choice of crackers, toast or as a dip with crisps.


Smoked Mackerel Paté – Gloriously Simple, Gloriously Good!