Baba Ghanoush with Pink Peppercorns
Baba Ghanoush with Pink Peppercorns—smoky, creamy, zingy, and packed with spices and flavour. This is one of those little dishes that just works with everything. Whether it’s for a Saturday brunch—spread on toast with crispy bacon and tomato, as a BBQ bread dip, or served on crostini with fresh tomato salad alongside a bowl of soup, you really can’t go wrong.
I’ll admit, I usually pick up my baba ghanoush from a Turkish market stand (because let’s be honest, it’s always delicious). But sometimes, when you have the time, it’s so worth making it at home. And the best part? It’s super easy—hardly any hands-on work required! All you need to do is bake, scoop, mix—that’s it. With just 5 minutes of prep and 45 minutes in the oven, you’ll have a bowl of homemade baba ghanoush with pink peppercorns that’s even better than the store-bought version.
Why You’ll Love This Recipe:
✔️ Incredibly easy – Minimal effort, maximum flavour.
✔️ Naturally vegan & gluten-free – A crowd-pleaser for all diets.
✔️ Smoky, creamy, and packed with flavour – The ultimate dip or spread.
✔️ Versatile – Enjoy it with toast, salads, BBQs, or as a mezze dish.
The pink peppercorns add a subtle, floral heat that takes this classic dip to the next level. If you’ve never tried them in baba ghanoush, trust me—you’re in for a treat!
Let’s get into the recipe.
Baba Ganoush with Pink Peppercorns
(2 votes, average: 5.00 out of 5)
Loading...Learn the simple recipe for Baba Ghanoush with Pink Peppercorns—easy to prepare and a crowd favourite for gatherings.
Ingredients
- 2 large aubergines
- 1 tbsp tahini paste, more to taste, see notes
- Juice of half a lemon, more to taste
- 1 garlic clove, grated or minced
- 1 tbsp plain yogurt (leave out if keeping it vegan or use vegan option)
- 1 tsp sumac
- 1 tsp chili flakes
- 1/4 tsp cumin powder
- Salt & Pepper
- Garnish options (choose a few, or mix them up!)
- 1-2 tsp pink peppercorns, lightly toasted & crushed
- Toasted pine nuts
- Fresh koriander leaves
- Pomegranate seeds
- Olive oil to drizzle
Instructions
Preheat the oven to 220°C.
Slice the aubergines in half lengthwise and brush the cut side with olive oil.
Place the aubergines, cut side down on a lined baking tray and roast for 40 - 45 minutes until the skin is slightly wrinkly and the aubergine squishy when squeezed.
Let cool completely to room temperature, ± 15 minutes.
Using a spoon, scoop out the flesh of the aubergine halves and add them to a colander. Give the flesh a rough stir and let it sit in the colander for a few minutes to let all the water drain out.
Pour it into a bowl and add the rest of the ingredients: tahini, lemon juice, garlic, yoghurt (if using), sumac, chili flakes, cumin powder, salt and pepper and stir with a spoon or fork into a thick creamy sauce. Taste and adjust with any of the ingredients to your liking.
Cover the baba ganoush and chill in the fridge for 30 minutes to an hour.
To serve, drizzle some olive oil over the top add your favourite toppings.
Notes
Tahini is quite strong in flavour and can be quite overpowering, so best to start with 1 tablespoon and only add more later on to taste.
