Tanda Tula’s Baba Ghanoush (Aubergine Dip)

This very traditional Middle Eastern Eggplant dip has many different variations that are served all over the world. It is customary to serve baba ghanoush with flatbreads for dipping as a snack or starter before a meal. At Tanda Tula we made our own little tweaks by adding some Greek yogurt and paprika which makes it slightly more creamy as well as spicy. We usually serve it up at the bar counter for guests to snack on while sipping on gin and tonics post evening safari. So far we have always had fabulous feedback and thought it only right to share our secret ingredients so that anyone can make this delicious dip themselves.


2 medium eggplants

2 to 3 tablespoons olive oil

1/3 cup tahini

1 clove garlic, peeled and crushed

Juice of 1 lemon (about 1/2 cup)

a pinch of ground cumin

a pinch of paprika

1/2 cup plain Greek yogurt

Salt and freshly ground black pepper



1. Roast the aubergine over an open flame (either on a fire or gas stove top) until all the sides are blackened. Then place the aubergine into a 180 C oven for a further 30 minutes.

2. Scoop out the soft flesh from the inside of the aubergine and place into a blender along with all the other ingredients except the yogurt and seasoning. Blend well, until smooth.

3. Add the yogurt and stir in well, season to taste and serve with either flatbreads, crackers or your favourite vegetables.

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