Our Favourite Recipes
Char-Grilled Aubergine Pesto Baba Ganoush recipe

Aubergine Pesto Baba Ganoush

Give this much-loved Middle Eastern dip an Italian twist with Sacla' Char-Grilled Aubergine & Roasted Garlic Pesto. It’s instantly transformed into a creamy, smoky, deeply flavoured dip, perfect for scooping up with grissini grilled flatbreads and baby roasted potatoes.
Profile Serves: 4
Icon/Time On the table in: 10 mins
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Buon Appetito


  • 190g jar Sacla’ Char-Grilled Aubergine & Roasted Garlic Pesto
  • 1 tsp. ground cumin
  • 2 cloves garlic
  • Juice from ½ lemon
  • 2 tsp. tahini
  • 2 tbsp. extra virgin olive oil
  • 2 tbsp. plant-based yoghurt
  • Sea salt & freshly ground black pepper to taste
  • Drizzle extra virgin olive oil to serve
  • Pinch paprika to serve
  • Few fresh mint leaves, torn to serve
  • Grissini sticks to serve or serve with warm flat breads


  1. Add the Char-Grilled Aubergine & Roasted Garlic Pesto, cumin, garlic, lemon juice, tahini, olive oil and yoghurt to a food processor and season well. Blitz until combined. Taste and adjust as needed, either with more salt or a little more lemon juice.
  2. Spoon into a serving bowl, then drizzle over extra virgin olive oil, sprinkle with paprika and mint leaves, and serve with grissini or flat breads.

Tip: This can be made ahead a couple of days and kept covered in the fridge until ready to serve

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