Baba ganoush

by LocalTable 25 January, 2018 0 comment

More adventures with eggplant!

Tim and Tobie of Queen Street Growers make a fabulous baba ganoush with their eggplants, which they sell at the SAGE Farmers Market. It seemed pretty logical to me to ask them to share their recipe with LocalTable.

So here it is and it ticks my favourite box: easy-as.

Cooking time is a total guess. Just use your judgement.

Baba ganoush

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Serves: 1 small bowl Prep Time: Cooking Time:


  • 2 whole eggplants
  • 2 garlic cloves
  • 2 lemons, juiced
  • 100ml olive oil
  • 100ml tahini
  • 1/2 teaspoon salt


  1. Chargrill the whole eggplants on a BBQ or griddle, turning occasionally until really well cooked. The insides need to be super soft. Everything hinges on the eggplants being really well cooked.
  2. Add all the other ingredients to a food processor and blend until smooth.
  3. Scrape out the eggplant flesh, which should be super soft and gooey, and blend with the other ingredients until nicely mixed.
  4. Serve on a platter with crudités and crackers.


If you don't have a BBQ or griddle, then roast the whole eggplants (180 degrees should do it), but just make sure they're well and truely cooked through.

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