Glowing Green Aubergine Dip (Baba Ganoush)

  • Author: antonia
  • Prep Time: 1 h 10 min.
  • Cook Time: 5 min.
  • Total Time: 1 h 15 min.
  • Yield: 4 portions


1 eggplant
1 handful of fresh baby spinach
1 lemon, juice and zest 
1/2 tsp cumin
2 tahini, sesame paste
1 clove of garlic, optional
1 pinch of sesame, for decoration
fresh mint leaves, for decoration


  1. Preheat the oven to 200°C/392°F, wash the eggplant and let it cook in one piece in the oven for one hour.
  2. When the eggplant is cooked through, let it cool briefly, cut open lengthways and carefully scrape out the pulp with a spoon. BEWARE: Now, let the pulp cool down to at least room temperature. It must not be warm or hot when you mix it with the other ingredients.
  3. When the pulp has cooled, add the sesame paste, the juice of 1/2 lemon and the zest of one lemon half, salt, pepper, cumin and spinach and mix with a hand blender or a food processor. You can als add the garlic, if you like.
  4. Arrange with sesame seeds, the other half of the lemon zest, pepper and mint in a small bowl.
  5. The dip can be kept in the fridge for 2-3 days.