Skip to content

Recipe Smoky Baba Ganoush

Recipe image
Recipe image

Honestly, saying it is almost as satisfying as eating it… almost. Enjoy this rich dip on some pita bread or with veggie sticks. Or by the spoonful — we’re not here to judge.

You will need

Serves 4

  • 2 large eggplants
  • 1/3 cup tahini
  • 1/2 lemon, juiced
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons coriander, chopped
  • 1 small red chilli, finely sliced
  • Olive oil, for drizzling
  • Flat bread and veggie sticks, to serve

Share this recipe


15 mins to prep

40 mins to cook

  1. Step 1

    Preheat oven to 180°C and line a tray with baking paper.

  2. Step 2

    Using a knife, pierce the skin of the eggplants.

  3. Step 3

    Turn on your gas stove burner to high and, using a pair of tongs, place the eggplants over the flame. Turn regularly, charring the skin as you go. Cook for 10-15 minutes or until skin is black and a little flaky.

  4. Step 4

    Transfer the eggplants onto baking tray. Place them in oven and roast for 15-20 minutes.

  5. Step 5

    Remove them from oven and carefully cut lengthways to cool.

  6. Step 6

    In the meantime add tahini, lemon juice, garlic, olive oil, coriander and chilli in a blender. Scoop out the cooled eggplant flesh and add it to the blender. Blend on high for 30 seconds until smooth, or simply pulse a few times for a more textured dip. Season with salt and pepper and transfer to a serving dish.

  7. Step 7

    Drizzle with a little olive oil and serve with flat bread or veggie sticks.


Have fun by experimenting with other flavour combos in your garnishes; we love some chopped pistachios and a few pomegranate seeds for an extra crunch and that pop of tartness.

Hot tip!

If you don’t have access to a gas top stove, skip step 3 and roast the eggplants in the oven for double the time to ensure they’re cooked all the way through. You can always add a drop of liquid smoke in step 6 if you’re afraid of missing out on that flavour!