Best Baba Ghanoush recipe with milk thistle oil and Greek olive crackers


Baba ghanoush is a delicious Levantine appetizer made with cooked aubergine, tahini and various seasonings. You can find it nowadays all over the world in Turkish, Armenian, Israeli, Lebanese and other Middle Eastern cuisines. Baba ghanoush is traditionally served with pita bread, but try it with Erbology Greek olive crackers and you’ll be over the moon. They’ve got a nice crunch and are so filling. 

For our winter holiday menu, I am going with some velvety and comfy recipes. To get a certain level of creaminess, I am going to use some secret ingredients!

Having in mind the Romanian version of the baba ghanoush dip, I decided to try a modern “eggplant salad” – that’s how they call it in Turkey or Israel. Now aubergines or eggplants are in full season and growing up with the Romanian baba ghanoush influenced by Ottoman Turkey, I thought there is no better time to upgrade an old recipe and give it a makeover. One of the key ingredients here is none other than cold-pressed milk thistle oil.

The process of mixing the oven-baked eggplant with milk thistle oil and other ingredients is quite straight forward nowadays; you can easily combine them in a food processor. But when doing it all by hand, you go through a sort of meditative state. There is something beautiful about the time reserved for the manual work. Little by little, you add and mix the oil into the eggplant with a wooden spoon, until the dip gets the desired creaminess and is no longer bitter, but harmoniously mixed in with all other ingredients: tahini, apple cider vinegar, sea salt, black pepper and garlic.

Tahini is not only known for its magical properties of transforming a paste into a rich, buttery mixture, but also for its incredible list of minerals, such as phosphorus, magnesium, potassium and iron; being a good source of methionine, it aids the process of liver detoxification, too.

As for the Greek olive crackers, they complete perfectly this dip and give the whole dish a texture to remember. These crackers are raw, gluten-free and entirely plant-based, made with sprouted buckwheat, sundried Greek olives and coriander.

To finish your dip, top it with freshly chopped herbs and chilly for an extra kick of aroma. You can achieve a perfect balance with fresh mint and parsley. Last but not the least, a drizzle of virgin milk thistle oil will give it the final touch. Milk thistle oil has got a light and nutty flavour. Cold-pressed from the seeds of milk thistle plant, this oil is unrefined, rich in vitamin E and omega-6 unsaturated fatty acids. So good for you!

The combination of baba ghanoush dip and Greek olive crackers is a perfect appetizer for your beautiful Christmas table. Both, adults and children will enjoy it together until the last morsel. The truth is, everyone loves baba ganoush and this version will be the best they have ever had! Merry Xmas!

Makes 2 cups, prepares in 40 mins.

100% plant-based, vegan, gluten-free, soy-free, refined sugar-free


  • 1 medium eggplant
  • 1 tbsp tahini
  • 1-2 tsp apple cider vinegar
  • ¼ small onion
  • ½ small garlic
  • ¼ tsp sea salt
  • 1 tsp Erbology milk thistle oil and 1 tsp for garnishing
  • Pinch of freshly ground black pepper
  • To decorate, lots of chopped mint, parsley and sweet chili flakes
  • Greek olive crackers to dip into baba ghanoush

How to:

  1. Preheat the oven to 180º C.
  2. Wash the eggplant. Cut it in halves, lengthwise.
  3. Wrap the eggplant halves in aluminium foil and place them in the oven. Let bake for about 25 minutes, then make the toothpick test. If the eggplant is soft, then it’s ready, yay!
  4. Cut the eggplant halves into large cubes and place them in the food processor.
  5. Add peeled garlic, onion, salt and milk thistle oil. Give it a good blend.
  6. Add the apple cider vinegar and tahini and pulse again. The mixture should now have a creamy consistency, as well as whiter in colour.
  7. Take it out and add some freshly ground black pepper. Give it a whisk.
  8. Place the dip in small bowls and garnish with lots of chopped herbs, sweet chili and a drizzle of Oil.
  9. Enjoy with Greek olive crackers!