Haggis Baba Ganoush

2 min read
Create this classic Lebanese dish with a Scottish twist. The subtle flavours of the aubergine complement the strong peppery haggis are perfected by the garlic, tomato, and lemon dressing.

Preparation Time: 15 Minutes

Cooking Time: 40 Minutes

Serves: 4


  • 6 aubergines
  • 500g Scottish haggis
  • 6 plum tomatoes, deseeded and diced
  • 2 red onions, finely chopped
  • 2 garlic cloves, crushed
  • 3 lemons, juiced to taste
  • 8 tbsp olive oil
  • 2 handfuls of coriander, chopped
  • Salt and pepper, to taste


  1. Preheat the oven to 180°C.
  2. Remove the haggis from its skin and transfer to a tin foil casing with a generous knob of butter.
  3. Wrap up the haggis and place in oven. After 10 minutes, open the foil and lightly crush the haggis using the back of a fork.
  4. Leaving the foil open, cook the haggis for a further 15 minutes.
  5. Meanwhile, place the aubergines on a naked flame of your Britannia gas hob or directly onto the electric hob on a high heat.
  6. Keep the aubergines on there and turn them, ensuring the skins blister and blacken all over.
  7. Once they are burnt, transfer the aubergines into a bowl and cover them with clingfilm. Ensuring the heat is trapped inside, set aside for 30 minutes.
  8. Meanwhile, add the tomatoes, onion, and garlic into a bowl with the oil and lemon juice. Mix well until fully combined.
  9. Once the aubergines have cooled, remove their skin so you’re left with the flesh.
  10. In the bottom of the aubergine bowl, there will be a dark smoked residue. Add the aubergine flesh back into the bowl and mash.
  11. To your aubergine, add your tomato mixture and the cooked haggis.
  12. Season to taste and finish with fresh coriander, mixing well until fully incorporated.
  13. Enjoy with hunks of fresh bread and an extra squeeze of lemon.