Delicious Middle Eastern Dip! Healthy, full of flavour and always and favourite!


  • Servings: 1 Medium Bowl
  • Difficulty: Easy
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  • 2 Aubergines
  • 3 cloves garlic
  • 2 Lemons
  • 2tsp Cumin Seeds
  • 3tbsp Tahini Paste
  • 2tsp Cayenne
  • 2tbsp Yoghurt
  • 1 Handful Fresh Parsley
  • Chives for presentation


  1. Using a blow torch or the fire from your gas stove, char the skins of the aubergines until they blister (this gives a nice smokey flavour to the dip)
  2. Drizzle some oil over the aubergines and roast on a lined baking tray in the oven 200℃ for 1hr
  3. Once the aubergines are cooked, take them out the oven and remove the skins
  4. Dry fry the cumin seeds
  5. Put the flesh of the aubergine in a magimix along with all the rest of the ingredients
  6. Blitz!

2 thoughts on “Babaganoush

  1. Julie@TwiceAsTasty says:

    So happy I stumbled onto your blog–we seem to be living life in the same vein. I’m in the mountains of Montana, ski in winter and sail on a giant lake in summer, travel for blue water sailing time when I can, and dream with my partner of the day we’ll live aboard. My Montana home is a 500-square-foot log cabin with a kitchen not much bigger than a galley (although at least I don’t need a gimbaled stove. 🙂

    Do you have a grill mounted outside on the yacht? You might try your eggplant for baba on that. It works beautifully for us and seems far less frightening to me than a blow torch in the galley!


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