Baba ganoush

Baba ganoush

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  • Makes about 1 cup
  • Easy
  • Dairy free Meat-free
  • 5 minutes
  • 40 minutes

A creamier companion to hummus, this classic baba ganoush will complete your Hanukkah table. This recipe is created by the founder of Cape Town deli Sababa, Tal Smith.


  • 2 medium brinjals
  • 4 T Woolworths tahini
  • 1 lemon, juiced
  • 2 cloves garlic, crushed
  • salt, to taste

Cooking Instructions

1.  Cook the brinjals over an open flame until blackened, turning them constantly so they cook evenly. Once black all over, remove from the heat and allow to cool a little.

2. Remove the skin and push the flesh through a colander to remove any excess liquid.

3. Cut the brinjals up slightly, then blend with the tahini, lemon juice, garlic and a pinch of salt. Add some water at this stage if you prefer it less thick.

Find more Hanukkah recipes here.

Photographs: Russell Smith
Production: Khanya Mzongwana
Food Assistant: Emma Nkunzana

Tal Smith Recipe by: Tal Smith
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Tal Smith is the owner of Sababa, a middle-Eastern deli and restaurant in Cape Town.

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