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Photo of Babaganoush by Ruchira Hoon at BetterButter


Ruchira Hoon
0 minutes
Prep Time
25 minutes
Cook Time
6 People
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ABOUT Babaganoush RECIPE

This mid-eastern dip made with smoked eggplant is always a crowd pleaser

Recipe Tags

  • Veg
  • Middle Eastern
  • Appetizers
  • Gluten Free

Ingredients Serving: 6

  1. 2 big round eggplants
  2. 2 cloves of garlic
  3. 2 tablespoons tahini
  4. Juice and zest of one lemon
  5. 1 tblsp parsley
  6. 1 tblsp mint
  7. 4 tblsps + 1 tblsp olive oil
  8. Pomegranate seeds for sprinkling
  9. Salt and pepper to taste


  1. 1. On a moderate flame roast the aubergines on the stove for 15 minutes of until the skin is burnt and the flesh is soft (Like you'd do for a bharta). Allow to cool.
  2. 2. Meanwhile crush the garlic cloves and deseed the pomegranate.
  3. 3. Once the aubergine has cooled. Remove the charred skin. Using your hands remove the flesh into a bowl, removing some of the seeds. Use a fork and mash the aubergine, it'll get creamy.
  4. 4. Add the garlic, olive oil, salt, pepper, herbs, lemon juice and zest. And whip it with a fork till thick and creamy. Allow it to sit in the refrigerator for at least an hour before serving.
  5. 5. Sprinkle with pomegranate seeds and top with remaining olive oil before serving. Serve with pita bread, pita chips, cucumber sticks.

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