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Baba Ganoush


What is baba ganoush? And how do you say that?! Baba ganoush (baa·buh guh·nush) is irresistibly smooth and luxurious, smoky, and savoury. Baba ganoush is similar to hummus, but instead of chickpeas, it’s a blend of smokey/grilled roasted aubergines (and no oil). In its most basic form, baba ganoush is made with aubergine (brinjals), tahini, lemon juice, garlic and salt. The addition of ground cumin, smoked paprika and fresh parsley takes it to the next level.

Both dips originated in the Eastern Mediterranean, and they’re often served together with pita bread and raw, crisp veggies. You can use baba ganoush like you would hummus—as a dip or spread. Ready to make some?! Follow this easy recipe.

The aubergines can be roasted in the oven, whole in the air fryer, on the gas stove or grilled on the braai. Want to make the BEST baba ganoush? Read our tips in the notes below.


Prep time
15 minutes
Cooking time
20 minutes

Additional Notes

TIPS for the best baba ganoush:

  • Roast the brinjals until they’ve collapsed on themselves and are super soft to ensure they are concentrated in flavour and that your dip is silky-smooth. At that point, it’s easy to flip over the eggplant and scoop out the insides/flesh.
  •  Let the eggplant rest in a strainer for a few minutes to release excess moisture.
  • For texture – stir it up with a fork instead of in a blender. If you prefer a smoother dip, use a blender.
  • Salt it. This dip is really epic as long as it’s properly seasoned with salt.

Wondering what on earth aubergines are?

What are eggplants? How do they grow? What different varieties are there? How do you prepare brinjals? Read this blog post: “Aubergines 101”, or watch a quick ‘how-to’ with just what you need to know about aubergines. 

Wondering how else you can cook aubergines (brinjals or eggplant)? 

Explore these seriously moreish brinjal recipes. 

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