Photo of Baba ganoush with pitta & crudités by WW

Baba ganoush with pitta & crudités

Points® value
Total Time
25 min
5 min
20 min
A deliciously rich, smoky and citrusy aubergine dip topped with pomegranate.



1 medium

Sainsbury's Extra Virgin Olive Oil

2½ g

Tahini paste (sesame paste)

1 teaspoon(s)

Lemon Juice, Fresh

1 tablespoon(s)


1 clove(s), crushed


1 medium, handful seeds, to serve

Mint, Fresh

1 sprig(s), handful small leaves, to serve

Wholemeal Pitta Bread

1 medium, to serve

Vegetable Crudités

1 serving(s), to serve


  1. Heat the grill to very high and line a small baking tray with kitchen foil. Prick the aubergine all over with a fork, then put on the tray and cook under the grill for 20 minutes, turning halfway, until the skin is blistered and the flesh is tender and smoky.
  2. When the aubergine is cool enough to handle, cut it in half and scrape the flesh out into a mini food processor. Add the tahini, lemon juice and garlic and blitz until smooth and combined. Season to taste and transfer to a small bowl. (If you don’t have a food processor, you can mash the aubergine flesh with a fork, then stir in the tahini, lemon juice and garlic.) Drizzle over the olive oil and scatter over the pomegranate and mint.
  3. Toast the pitta and cut into strips. Serve the baba ganoush with the pitta strips and crudités.


For an extra-smoky flavour, cook the aubergine on a barbecue for 10-15 minutes.