Smokey baba ganoush loaded with grilled potatoes, herbs and harissa paste

Updated: Oct 6

Baba ganoush, often called "baba" is a levantine appetizer consisting of smoked/roasted eggplant, tahini paste, lemon juice and garlic. It's absolutely delicious on toast with herbs or rocket leaves, as a dip or addition to mains like vegan veggie bowls, roast chicken or fish dishes.

You can refer to my baba ganoush recipe page for the full recipe and origins or scroll down for the harissa and grilled potato topping recipe.

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Roast or smoke the eggplant on a grill or barbeque instead of the oven. This will ensure you get the delicious, thick and stringy texture of the eggplant in addition to a smokey flavour from the fire. You want to make sure you smoke the eggplant on high heat to the point where it's cooked but not soggy. I would recommend cutting the eggplant in half and then piercing some holes on the open side so that you can check on the consistency as it cooks.

Once cooked, let it cool before peeling the black skin off. Ensure you've removed all the skin so you don't get charcoal in your dip.

If you are preparing the smoked eggplant in advance, place the eggplant into an airtight container with a squeeze of lemon on top so it keeps until you're ready to make the dip.

Smokey eggplant on a piece of bread is creamy and delicious - combine it with roasted garlic, spice and crispy, salty potatoes and it's magic!

Smokey baba ganoush loaded with grilled potatoes, herbs and harissa paste

Time: 35 Minutes Yield: 4 Servings

Nutrition Facts (coming soon)


1-2 Medium sized eggplants

1/2 cup tahini paste (hulled, no added oils)

1-2 garlic cloves (or, roast 1 garlic head until caramelised)

1 tsp salt

1/2 lemon, juiced

4 baby carisma potatoes (white potatoes)

1 tbsp harissa spice mix

1 tbsp olive oil

1-2 mint sprigs

1-2 dill sprigs


1. Make your baba ganoush following my recipe on this page.

2. Wash your potatoes and then slice finely, so you end up with 2-3mm thick circles. Brush with olive oil, sprinkle salt and grill them until cooked, about 3 minutes per side if the grill is hot. Remove the potatoes off the heat then brush them with a little olive oil for extra flavour and so they aren't too dry after coming off the grill.

3. Mix your harissa spice with 1 tbsp olive oil in a small jar or cup until combined.

4. Spread your baba ganoush onto a plate or into a bowl. Add a drizzle of olive oil, grilled potatoes, herbs and harissa paste on top of your dip and enjoy all the flavours!


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