Baba ghanoush

Baba ghanoush

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  • 6 to 8
  • Easy
  • Carb Conscious Dairy free Fat conscious Health conscious Heart friendly Vegan recipe collection
  • 20 minutes
  • 15 minutes


  • 1 large or 2 medium-sized brinjals (about 500g)
  • 1-2 crushed cloves garlic
  • 1/4 - 1/3 cup tahini
  • Sea salt and freshly ground black pepper to taste
  • Sliced radish or finely chopped parsley, for garnishing
  • Olive oil, for drizzling

Cooking Instructions

Prick the brinjal and char-grill over coals or under a hot grill until blackened and collapsed.

Peel under cold running water then scoop out the flesh.

Blend with the remaining ingredients. Season to taste.

Per serving: 447.9kJ, 2.1g protein, 8.8g fat, 4.8g carbs

TASTE’s take: Serve this smoky brinjal dip with flatbreads.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
View all recipes

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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    August 23, 2021


    I have tried your recipe named Sticky Orange and Chili Baked Chicken with Bean Mash a couple of times and have had the same results which is not anything like the picture suggests. My version seems to have too much liquid. The recipe states to baste the chicken every five minutes for the first 20 minutes however my chicken is already covered by the liquid so basting seems superfluous as chicken is already submerged. By the end of the roast time there is now further liquid in the form of the chicken fat which is now added to the pan juices. Nothing crispy or sticky in my version.