Creamy Baba Ganoush
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Creamy Baba Ganoush

Creamy Baba Ganoush

Serves 2 | with Pine Nuts and Toasted Flatbread Crisps

This creamy Lebanese-inspired dip is a little extra effort but well worth the end result. Soft roasted eggplant, earthy tahini and tangy sour cream make for a delicious pre-dinner snack that everyone can enjoy.

Pine nuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes
Cooking Time10 minutes


serving amount

1 unit(s)


1 unit(s)


2 tbsp

Tahini Sauce

(Contains Soy, Sesame May contain Egg, Fish, Milk, Mustard, Sulphites, Wheat, Crustaceans)

1 unit(s)

Sour Cream

(Contains Milk)

2 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

2 unit(s)


(Contains Soy, Milk, Wheat May contain Soy)

28 g

Pine Nuts

(Contains Pine nuts)

1 unit(s)

Garlic, cloves

1 tsp

Roasted Cumin, ground

7 g


Not included in your delivery

0.13 tsp


0.13 tsp


3 tbsp



Nutrition Values

Calories400 kcal
Fat26 g
Saturated Fat4 g
Carbohydrate37 g
Sugar7 g
Dietary Fiber6 g
Protein8 g
Cholesterol10 mg
Sodium420 mg
Trans Fat0.1 g
Potassium450 mg
Calcium75 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Large Bowl



Before starting, preheat the oven to 475ºF. Wash and dry all produce. Garlic Guide for Step 3: 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Halve eggplant lengthwise, then place on an unlined baking sheet.Drizzle with 2 tbsp oil, then season with salt and pepper. (TIP: We love the using olive oil here!)Bake in the middle of the oven, flesh side down, until eggplant is soft, 25-28 min.Meanwhile, roughly chop parsley.Peel, then mince or grate garlic. Zest, then juice lemon.


Heat a medium non-stick pan over medium heat. When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.Cut each flatbread into 8 equal wedges. Add flatbread wedges half the cumin and 1 tbsp oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Arrange in a single layer. Bake in the top of the oven until golden and crisp, 5-6 min. (TIP: Keep your eye on them so they don't burn!)


When eggplant is finished baking, carefully scoop out the flesh using a large spoon and transfer to a large bowl. (NOTE: Eggplant will be hot!) Mash eggplant using the back of a fork, then transfer to the freezer to cool slightly, 5 min. (NOTE: Use an electric hand mixer or immersion blender to mash the eggplant if you prefer a smoother texture.)Add sour cream, mayonnaise, tahini sauce, lemon zest, 1/4 tsp garlic and 2 tsp lemon juice (NOTE: Reference garlic guide). Season with salt and pepper to taste, then stir to combine.


Transfer creamy baba ganoush to a serving bowl, then sprinkle pine nuts and parsley over top. Refrigerate until ready to serve.Serve flatbread crisps on the side for dipping.(NOTE: The baba ganoush can be made several hours ahead of time to allow flavours to meld. Garnish with pine nuts and parsley just before serving.)