Baba Ganoush
The longer you roast your eggplant, the deeper their flavor becomes. So bake yours accordingly.
People: 1
40 min


0.75 tsp
Chili Powder
0.5 tbsp
2 Clove
30 ml
Greek Yogurt
1 tsp
Ground Coriander
1 tbsp
1 tsp
Lemon Zest
2 tbsp
Olive Oil
Pita Bread
0.5 tsp
30 grams
Sesame Seeds

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  1. Wash and cut your eggplant so that they all have a similar size and shape.
  2. Finely chop your chives and garlic.
  3. Cut and squeeze your lemon so you can use the juice later.

Heating Steps

  1. Spread the Eggplant and Garlic, chili powder, coriander and rosemary evenly on an oven tray and splash with oil. Set the oven to 200°C/400°F and roast for 30 minutes.
  2. Toast sesame seeds on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  3. Toast pita bread to enjoy alongside your dip.

Finishing Touches

  1. Add all of your vegetables to the blender or food processor. Then add your sauce and pulsate until desired texture. Season with salt and pepper.
  2. Add Chives, Lemon Zest and Sesame Seeds on top.