Make the most of summer eggplants with this recipe from local chef Anthea Amore of Organic Passion Catering

Baba Ganoush


  • 1x medium eggplant, sliced into 1.5 cm thick
  • 50ml olive oil
  • 2tbs tahini
  • 125ml lemon juice
  • 1 tsp smoked paprika
  • 2 tsp dried oregano
  • 1-1.5tsp good salt
  • 1 garlic clove
  • 25ml water
  • *fresh sprig of thyme to garnish

Spiced oil rub

  • 50ml olive oil
  • cracked black pepper
  • 1/2tsp good salt
  • 1/2tsp paprika


Place the sliced eggplant on an oven tray, brush both sides generously with spiced oil and bake for 20 minutes at 190C. Put remaining ingredients in food processor ready for when the eggplant is cooked. Once eggplant is soft and cooked but not over cooked, remove from oven and allow it to cool. Once cool, add to the processor and blend until smooth and creamy.
Options: Lightly chargrill eggplant instead of baking for a more natural smokey flavour, it takes a little longer and you can’t walk away from it so for special occasion and when time permits (depends if I feel lazy or not), I use this method.