Baba Ghanoush

Yudhika‘s tips

  • Grilling the brinjals over hot coal gives the best flavour.


  • 4 large brinjals
  • 30ml light olive oil
  • 50ml olive oil
  • 5ml cumin seeds
  • 1 large onion, finely chopped
  • 5ml coarse salt
  • 4 cloves garlic, crushed
  • 2 green chillies, chopped
  • 15ml Magic Masala
  • 15ml lemon juice
  • Handful of coriander, chopped

Here’s How

  1. Pierce the brinjals with a sharp knife and brush them with olive oil.
  2. Bake them in a hot oven or over charcoal until the skins are crispy and the flesh is soft.
  3. Place the brinjals in a zip seal bag and leave to cool down.
  4. Slice the brinjals in half and scoop out the flesh and discard the skin.
  5. Roughly chop the flesh of the brinjals.
  6. Heat 50ml olive oil in an pot.
  7. Add the cumin seeds and saute until they sizzle.
  8. Add the chopped onion and salt.
  9. While the onion is in the pan, crush the garlic and chilli in a mortar.
  10. When the onion is light golden brown, add the pounded chilli and garlic.
  11. Stir the brinjals into the fried onion and garlic.
  12. Continue stirring until the brinjal turns mushy.
  13. Add the magic masala and lemon juice.
  14. Garnish with fresh coriander.
  15. Stir well and serve with flatbreads as a dip or as a side dish along with meat, chicken or fish.