Baba Ghanoush (or Moutabel, depending on where you’re eating it) has to be one of the most delicious, moreish items to ever grace a mezze spread. But it’s also one of those dishes you order at a restaurant, thinking you’d never be able to recreate as tastily at home. I know – it’s taken me years to even attempt it, let alone realize the secret to making it (the secret being that it’s really, really simple).

Lemon and Thyme Baba Ghanoush [Vegan]

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Cooking Time



  • 2 eggplants
  • 2 tbsp tahini
  • 1-2 cloves garlic, minced
  • juice of 1 organic lemon
  • 3 tbsp fresh thyme leaves
  • pinch Himalayan pink salt
  • smoked paprika, to garnish (optional)


  1. Set the grill to a high heat and place the aubergines on a foil-lined tray.
  2. Grill the aubergines for 15 minutes, turning occasionally to ensure even cooking. They should take on a blackened appearance and be soft all the way through.
  3. Once cooked, leave the aubergines to cool for a little while before peeling.
  4. Using a fork, mash the aubergine pulp in a mixing bowl and combine with the rest of the ingredients.
  5. Serve with a dusting of smoked paprika and toasted flat breads for a delicious mezze!


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