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Smoked Aubergine Babaganoush

Aubergine flesh, when smoked, makes the base for the tastiest of the small meze plates.

Using our smoked aubergine meze dip, you can make a quick babaganoush just  a few spoonfuls of tahini, a drizzle of lemon and a hint of chilli flakes for a spicy twist. 


  • 1 jar Odysea Aubergine Meze
  • 3 tablespoons tahini paste
  • 1/2 a medium lemon for its juice
  • 1 teaspoon of crushed chilli flakes
  • 2 small cloves of garlic crushed
  • a drizzle of Greek extra virgin olive oil
  • Optional to serve: Pomegranate arils & nigella seeds


  1. Pop open the Odysea smoked aubergine jar and stir in the tahini, lemon juice, a drizzle of olive oil, crashed garlic cloves and the chilli flakes.
  2. Season with salt to your taste.
  3. Decorate with fresh pomegranate arils and nigella seeds.
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