Aubergine, Pomegranate & Herbs Dip

April 11, 2021 • Dip, GF, Plant-based
Aubergine, Pomegranate & Herbs Dip

I’ve revisited the Baba Ganoush combining all the ingredients I love.
This recipe is perfect as an appetiser, on toast, with grilled vegetables or a yummy salad.


  • 1 large aubergine or 2 small ones
  • 2 tbsp tahini
  • 2 tbsp pomegranate molasses
  • 1 big handful of fresh herbs
    (parsley, mint and tarragon)
  • 1/2 garlic clove grated
  • juice of half a lemon
  • salt & pepper



  • roasted walnuts or hazelnuts (optional)
  • olive oil


Preheat the oven to 250ºC grill setting.

Pierce the aubergine a few times with a knife and place it on an oven tray lined with foil for 40-45 min. Flip it a few times while it’s roasting, until the skin gets dry and cracks a bit.

Let it cool, cut it in half lengthways and remove the flesh. Place the flesh in a sieve and let it rest for 20 min to drain the water out.

In the meantime, wash your herbs and chop them finely.

In a bowl, smash the flesh of the aubergine until you get a purée. Now add the rest of the ingredients and mix well. Adjust to taste.

To serve, top with roasted nuts and a bit of olive oil.