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Baba ganoush

Serves: 8
Prep: 10
Cook: 30

    This middle eastern side dish is traditionally served with flat bread as an appetiser or an accompaniment to a main meal. It’s also great as a dip or as a spread on sandwiches.


    • 2 large eggplants
    • 1 tbs olive oil
    • 3 tbs lemon juice
    • ⅓ cup tahini
    • 2 cloves garlic
    • ½ tsp ground cumin


    1. Preheat oven to 200°C. Place eggplant whole on baking tray. Bake for 30 minutes or until soft and wrinkled.
    2. Slice eggplant open, using a spoon remove flesh, place into food processor. Discard eggplant skins.
    3. Add oil, lemon juice, tahini, garlic and cumin and blend until smooth.
    4. Serve with fresh vegetables and crackers.


    • Keep refrigerated in a sealed container for up to 4 days.

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