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.