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Baba Ganoush

This simple to follow Baba Ganoush recipe is a perfect accompaniment to a range of barbecued meals. It can be used as a starter with sliced carrots and cucumbers or even as a dip with the main course. 

Featuring minimal ingredients, its a fun and tasty activity to complete if you can't leave the house. 


  • 2 Eggplants
  • 1 Tbsp. Tahini
  • 2 Garlic Cloves
  • 2 Tbsp. Olive Oil
  • 1 Lemon
  • Freshly ground Black Pepper
  • Sea Salt
  • Dried Chili (Optional) 


  1. Cut the eggplants in half and score the flesh in a criss-cross pattern – being careful not to cut through the skin. Then lightly coat the flesh with oil, salt and pepper. 

  2. Heat up the hotplate and before layering with a splash of Oil. 

  3. Grill the eggplants on both sides until the flesh has softened and darkened.

  4. Add the remaining ingredients, lemon juice and the eggplant (minus the skin) to a food processor with a pinch of salt and pepper. Add dried chilli based on personal preference and combine. 


Serve with flat bread and any barbecued meal that takes your fancy. 

Side Dish | Serves: 4