Baba Ghanouj


Myles and I are getting our vegetables from Harvest Of Hope now, an initiative by Abalimi. Anybody can sign up for their weekly bags full of organically grown vegetables, produced to the highest standards, grown in South African townships, by local farmers. What you see above is last weeks small bag for R99 a week.DSC_0112

Abalimi & Harvest Of Hope is an entirely community supported system, which aims at teaching South Africans to grow their own food. All profits support local micro-farmer developments and farmers receive continued support and problem solving while their garden centers provide a place for over 3000 home gardeners to come for training and resources. All thumbs up for an amazing concept, which effectively fights hunger by supporting food sovereignty in South Africa!

What to cook with all the veggies?!

Auberginen Creme 

This is where we come in!

What to do with these gorgeous aubergines, which were in our bag today? Aubergines are one of my favorite vegetables, because they are incredibly versatile. This is just the perfect opportunity to whip up a Baba Ghanouj, a delicious middle eastern aubergine dip, which can be used in wraps or served on a Mediterranean mezze or antipasti platter.

Dip it, spread it or spoon it.

Roasting aubergines in the oven and peeling them DSC_3055afterwards is a magical task. Not only does roasted aubergine pulp look like crocodile skin, my whole kitchen was wrapped in the hypnotizing smoke of roasted aubergines. It’s a mysterious affair! You have to be careful though, they are piping hot when they come out of the oven. I have the scars to prove it.


  • 2 large aubergines 
  • 1/2 cup tahini from Crede
  • juice of two organic lemons 
  • 1/2 teaspoons sea salt
  • 2 cloves of garlic
  • 1/4 teaspoon coarsely ground black pepper
  • 1/2 yellow asafetida powder (available from Atlas in Bo Kaap)
  • a handful of freshly chopped flat-leaf parsley
  • 1T Organic Virgin Olive Oil from Crede
  • 1 teaspoon of smoked paprika powder to garnish (optional) 


Slit aubergines with a sharp knife (to allow steam to escape while baking) and roast them by 200 degrees in a preheated oven for about 40 minutes. Alternatively you can roast them on an open flame of a gas oven (using tongs to rotate) or put the aubergines in the coals of a fire. This will give a deep smokiness, but is often quite a messy task.

Take them out of the oven, scoop out the smoky flesh into a bowl and mash thoroughly. Be careful not to get too much of the charring into your bowl.

Blend aubergine pulp with asafetida, parsley, tahini, glarlic, lemon juice, sea salt and pepper until smooth. Use a little bit of water if the mixture is too thick.

Drizzle with some Organic Virgin Olive Oil and chopped flat leaf parsley and serve immediately. 



Dennis Molewa


I believe in the nurturing power of natural food, flavours and spices. Real food does not compromise on taste. It takes us back to flavour’s true origins.

No Comments Yet

Leave a Reply

Your email address will not be published.