This version of babaganoush sounds unusual, but it’s absolutely delicious: the chocolate and eggplant together give a subtle, sweet, earthy smoky flavour. 






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  • 3 eggplant
  • 1 clove garlic, minced
  • 1 tbsp tahini
  • ¼ cup of extra virgin olive oil
  • 3 tbsp Greek yoghurt
  • juice of half a small lemon
  • ½ tbsp cocoa powder + extra to garnish
  • ½ tsp ground cumin
  • 1 sprig parsley, finely chopped
  • Pita bread, to serve
  • Salt
  • coco nibs to garnish, optional

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Cook using hot coals or a BBQ. Place the eggplant directly onto the coals or the hottest part of the bbq and blacken all over and soft. This should 15-20 minutes. Place in a bowl and cover with cling film to steam.
  2. Once cool enough to handle, split the eggplant in half and scoop out flesh. Place in a bowl and add the tahini, most ¾ of the oil, yoghurt, lemon, cocoa, cumin and salt. With a fork mash all the ingredients together. Check seasoning.
  3. Serve in a shallow bowl and garnish with a little more olive oil, cocoa powder and parsley. Serve with hot pita bread.