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Home > Recipes > Babaganoush

Babaganoush

Image of a white dish with babaganoush and a sprinkle of coriander on the top and side shot from above
(0)
Preparation time: 10 minutes
Cooking time: 95 minutes
Serves: 4
Vegetarian
,
Gluten free
,
Nut free
Image of a white dish with babaganoush and a sprinkle of coriander on the top and side shot from above
  • 3 serves of vegetables per 
  • serving
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Ingredients

2 medium eggplants
Olive oil
1 lemon, juiced
3 tbsp tahini
2 cloves garlic, minced
2 tbsp reduced-fat natural yoghurt*
¼ tsp ground cumin
Pinch of salt
3 tbsp chopped parsley (optional)

* Gluten free if using a gluten free yoghurt

Savvy swaps

You can swap:

Oven
BBQ
Food processor
Potato masher
Fresh lemon juice
40mL bottled lemon juice

Tips

  • Eggplants contain Vitamin B6. Vitamin B6 is important for children’s growth and development. 
  • One serve of this recipe is an excellent source of fibre. Eating a diet high in fibre can help reduce your risk of bowel cancer. 

  • Buy ‘Odd Bunch’, ‘I’m Perfect’ or ‘Imperfect Picks’ eggplants to help farmers and to reduce food waste. 
  • A jar of tahini lasts in the fridge and is delicious used as a spread or drizzled as a dressing. 
  • You can freeze any leftover babaganoush.

  • Jarred garlic can be used to save time and money. 
  • To save money make this recipe when eggplants are in season. 
  • Bottled lemon juice can be used to save time and money. 

Method

Step 1
Pre-heat the oven to 200oC. Line a baking tray with baking paper. Place a wire baking tray on top.

Step 2
Pierce holes in the eggplants with a fork and lightly coat with olive oil.

Step 3
Place eggplants on the rack and bake for 65-75 minutes, turning half way through.

Step 4
Remove from the oven and place in a bowl covered with a tea towel or plate for 25 minutes to loosen the skin.

Step 5
Peel the eggplants and place flesh in a food processor along with the lemon juice, tahini, garlic, yoghurt, cumin and salt and process until smooth. Stir through the parsley if using.

Tips

  • Eggplants contain Vitamin B6. Vitamin B6 is important for children’s growth and development. 
  • One serve of this recipe is an excellent source of fibre. Eating a diet high in fibre can help reduce your risk of bowel cancer. 

  • Buy ‘Odd Bunch’, ‘I’m Perfect’ or ‘Imperfect Picks’ eggplants to help farmers and to reduce food waste. 
  • A jar of tahini lasts in the fridge and is delicious used as a spread or drizzled as a dressing. 
  • You can freeze any leftover babaganoush.

  • Jarred garlic can be used to save time and money. 
  • To save money make this recipe when eggplants are in season. 
  • Bottled lemon juice can be used to save time and money. 

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© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

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