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Babaganoush Dip


  • 1 medium eggplant
  • 5 Tbsp olive oil
  • 5 cloves garlic
  • ¼ cup plain, unsweetened yoghurt
  • 2 heaped dsp tahini
  • Juice of 1 lemon
  • Salt to taste
  • Pepper to taste


Cut the eggplant in half lengthwise and rub with some salt and 2 Tbsp oil.

Place in a roasting dish with garlic and bake at 180°C for 15-20 mins.

Remove from the oven and allow to cool.

Put eggplant and roasted cloves of garlic into a food processor with the yoghurt, tahini, the remaining oil and lemon juice. Blend to a smooth consistency. Season with salt and pepper.

This recipe was sent in by Smart Shopper
meal ingredients qty price
Fresh Produce Eggplant $1.79 ea
Naturalea Yoghurt Carton Plain Unsweetened $5.19 ea
Ceres Organics Tahini Hulled Organic $8.00 ea club price $9.50 non club member
Fresh Produce Lemons unavailable
pantry qty price
Homebrand Olive Oil Pure unavailable
Fresh Produce Garlic $3.00 ea
Select Salt Sea Grinder $4.49 ea
Select Peppercorns Black Grinder $4.49 ea