Creamy Babaganoush Dip

Creamy Babaganoush Dip


  • 2 medium-sized eggplants 
  • 3 tbsp olive oil 
  • 1 tsp minced garlic
  • 1 tbsp lemon juice + zest 
  • 1 tbsp Mavella Superfoods Veggie Boost 
  • Handful fresh oregano/parsley, veggie sticks, crackers, and seeds as toppings


  1. Preheat oven to 200g.
  2. Cut the eggplants in half lengthwise and score the surface.
  3. Cut side down, roast in the oven for 40 minutes or until soft.
  4. Remove from the oven and scoop the flesh from the skin of the eggplants. Puree in a food processor, adding the rest of the ingredients (except toppings).
  5. Top with olive oil and chopped oregano or parsley. Serve with veggie sticks, baby carrots, crackers, or your favourite combo!
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