Smoky baba ganoush

A delicious dip made from roasted brinjals, lemons, smoked paprika and aromatics.

Less than 30 minutes

Serves 6-8


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  • 4 medium brinjals
  • 2 Tbsp (30ml) tahini paste
  • Juice (30-60 ml) and grated peel of ½-1 lemon
  • 1 garlic clove, grated
  • Glug extra-virgin olive oil + extra for serving
  • Salt and milled pepper
  • Handful fresh mint, chopped
  • Toasted pine nuts, for serving



  1. Heat oven grill to maximum.
  2. Place brinjals on a baking tray and grill, turning often, until skin has blackened and flesh is very soft. Scoop out flesh and drain excess liquid in a colander.
  3. Blitz together brinjals, tahini paste, juice and lemon peel, garlic, extra-virgin olive oil and salt and pepper until smooth.
  4. Spread in a shallow dish, drizzle with olive oil and scatter with mint and pine nuts.
  5. Serve with crunchy seasonal vegetables (such as yellow beetroot, yellow carrots and cauliflower) cut into crudités.


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