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Baba Ganoush

Nutritional Information

This delicious dip is great with vegetable sticks as a nourishing morning or afternoon snack. Leaving on part of the eggplant’s skin imparts a delicious smoky flavor to this dip. In addition to a host of vitamins and minerals, eggplant also contains important phytonutrients, many of which have antioxidant activity, helping slow the ageing process. Phytonutrients in eggplant include caffeic and chlorogenic acids as well as flavonoids.

This recipe is from my Real Food Kitchen cookbook.


  • 2 whole eggplants
  • 1 tablespoon tahini
  • 1/2 clove garlic, finely chopped
  • 1 teaspoon ground cumin
  • Juice 1/2 lemon
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup finely chopped flat-leaf parsley
  • Salt and pepper
  • Sweet smoked paprika and ground cumin to garnish


  1. Preheat the oven to 200°C. Place the whole eggplants on a lined oven tray and bake for 45 minutes, turning once, until they are very dark and blistered.
  2. Remove the eggplants from the oven and set aside to cool slightly before peeling the skin off one of the eggplants and just half of the other. Place both eggplants in a food processor along with all the other ingredients, except the parsley. Process until well combined.
  3. Fold the chopped parsley through the mixture just before serving. Sprinkle with the paprika and cumin.

Did you like this recipe? Find 90 more like it on the Real Food Chef Video series:


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