The smoky baba ghanoush recipe you have to try

The much-loved smoky eggplant dip, baba ganoush, is a favourite on many tables. This simple and delicious recipe from Julie Goodwin’s new book Homemade Takeaway is perfect for entertaining. Serve with chargrilled flatbread to really impress.

The Baba Ghanouj 

Makes 2 cups
Prep time: 10 minutes
Cooking time: 5 minutes


3 small or 2 medium eggplants 1⁄4 cup tahini (see below)
3 garlic cloves, peeled
Juice of 1 lemon

1 teaspoon salt
Olive oil, to drizzle
1 teaspoon chopped parsley
1 teaspoon finely chopped tomato


  1. To get the smoky flavour you want, sit the eggplant directly on the gas burner on your cooktop. If you don’t have a gas cooktop, place the eggplant under a hot grill. Turn the eggplant regularly, until all the skin is charred and the eggplant is soft through. Place in a sink of water to cool. The skin will peel away easily from the flesh. Sit the flesh in a colander for a few minutes to drain.
  1. Place the eggplant in the bowl of a food processor with the tahini, garlic, lemon juice and salt. Blend thoroughly, scraping down the sides of the bowl occasionally. The end result will be smooth, creamy and incredibly flavourful. Spoon into the serving dish and drizzle with olive oil, then scatter chopped flat- leaf parsley and chopped tomatoes over the top.

The Tahini 

Makes 1 cup
Prep time: 5 minutes
Cooking time: 5 -10 minutes


1 cup sesame seeds

1⁄4 cup olive oil


  1. Preheat the oven to 160°C and line a baking tray with baking paper. Place the sesame seeds on the baking paper. Bake for 5–10 minutes, until very lightly golden. Do not allow to darken.
  1. Place the sesame seeds in the bowl of a mini food processor with the olive oil and blend, scraping down the sides of the bowl occasionally, until completely smooth. This takes a few minutes. Store in an airtight container in the fridge.

Julie Goodwin

Buy the book – Homemade Takeaway by Julie Goodwin ($39.99) 

Julie Goodwin, Australia’s first Masterchef, shows you how to make your favourite takeaway dishes in her latest book. Boasting 150 recipes that use fresh, seasonal produce, this cook book delivers on taste and nutrition.