• Prep: 10 Mins / Cook: 30 Mins
  • Serves 4
  • easy

To dip or to spread, that is the question. A staple of classic Middle Eastern cuisine our baba ganoush combines eggplant (aubergine), tahini, garlic and lemon. This delicious dip works perfectly as a pre-dinner appetizer.

Gluten Free Dairy Free Low Carb


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  • Eggplant Aubergine 2 2
  • Olive Oil Olive Oil 3 tbsp 3 tbsp
  • Garlic Garlic 3 cloves 3 cloves
  • Tahini Tahini 2 tbsp 2 tbsp
  • Lemon Juice Lemon Juice 1 tbsp 1 tbsp
  • Ground Cumin Ground Cumin 1/2 tsp 1/2 tsp
  • Paprika Paprika 1/2 tsp 1/2 tsp
  • Sea Salt Sea Salt pinch pinch
  • Ground Black Pepper Ground Black Pepper pinch pinch
  • Fresh Cilantro Fresh Coriander 1 tbsp 1 tbsp


  1. 1.Preheat oven to 200C.
  2. 2.Slice eggplants (aubergine) in half, place them on an oven tray, brush with 2 tsp olive oil and sprinkle with salt.
  3. 3.Add whole, unpeeled garlic cloves to the same oven tray and roast for 30min.
  4. 4.Remove from oven and set aside to cool.
  5. 5.Once cooled, remove skin, roughly chop and add to a blender.
  6. 6.Add remaining ingredients and blend until smooth.
  7. 7.Garnish with cilantro (coriander), serve with crackers and enjoy!

Nutritional Information

  • Calories:
  • Fat:
  • Sodium:
  • Carbs:
  • Protein:

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