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Baba Ganoush with Pink Peppercorns

21 August 2023

Smokey, creamy, zingy, and packed full of spices and flavour. This is one little dish that would work with any meal. Be it for a Saturday brunch on toast with crispy bacon and tomato, as a bread dip for at a BBQ or as a side for soup on crostinis with a fresh tomato salad. You really can’t go wrong!

I usually get my baba ganoush from a Turkish stand at the market but sometimes, if you have the time, t’s better to make t yourself. It’s super easy to make hardly any hands-on work, all you need to do is bake, scoop, add ingredients and mix. 45 minutes baking time, 5 minutes hands-on time.

Baba Ganoush with Pink Peppercorns

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)
dinner, lunch, side, finger food Middle eastern, Turkish
By Saffron Serves: ± 2 cups
Prep Time: 5 minutes + 15 minutes cooling time Cooking Time: 45 minutes Total Time: 50 minutes


  • 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



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.


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.

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