Creamy Baba Ganoush with Raw White Sesame Tahini & Roasted Aubergines


  • 2 large aubergines
  • 3 cloves garlic, minced
  • 2 tablespoons Sun & Seed Raw White Sesame Tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish
  • Optional: a pinch of cumin and paprika for extra flavor


  1. Preheat your oven to 375°F (190°C). Slice them the aubergines into 1 cm tall rounds, drizzle them with olive oil, roast them for about 20-30 minutes until golden and the flesh is soft.
  2. Let the roasted aubergines cool.
  3. In a blender or food processor, combine the aubergine, minced garlic, tahini, lemon juice, olive oil, salt, and pepper. Keep a couple of slices roasted aubergines for garnish. Blend until smooth.
  4. If desired, add a pinch of cumin and paprika for extra flavor.
  5. Garnish with fresh parsley and some of the extra aubergines slices and serve with pita bread or fresh vegetables.
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