Smoky BabaGanoush 

Summer is the season os Great salada but not only. We want quick, easy recipes that are also delicious! 

Dips are always a great choice to receive friends or even to transform a simple salad into something more delicious. 

for 2-3 people

  • 1 big eggplant or 2 smalls
  • 2 tbsp tahini
  • Juice from ½ lemon
  • ¼ tsp cayenne pepper powder
  • ¼ tsp sumac
  • Pommegranade seeds
  • Fresh chopped parsley
  • Salt and pepper to taste
  • 1-2 tbsp olive oil
  • 2 garlic cloves


    1. Cut the eggplants lengthwise and make small cuts in the skin; 
    2. Place it on a baking try and drizzle a bit of olive oil and salt; 
    3. Roast at 190°C/200°C for about 30 minutes; 
    4. Meanwhile place the peeled garlic cloves in a small sauce pan with the olive oil and let it cook slowly at very low heat for about 10-15 minutes; 
    5. Take the eggplants  out of the oven and let it cool down for about 10 minutes; 
    6. Scrap the interior of each eggplant using a fork and place it in a small oven proof bowl. Using a torch, burn the top of the eggplant to add the smoky flavour(this step is optional but adds tons of flavour). 
    7. Transfer to food processor with the garlic cloves, olive oil, lemon juice, tahini, salt and spices; 
    8. Blend on pulse for 30 seconds; 
    9. Transfer the Baba Ganoush to a bowl, cover with a drizzle of olive oil, chopped parley and pommegranade seeds and enjoy in sandwichs, salads, as dips with some flatbreads and with a spoon(I don’t judge!) 


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